Othercreativecanning5.0
Garlic Scape Jam
Garlic scape jam is a unique way to enjoy fresh garlic scapes in season. It's perfect on sandwiches or a charcuterie platter.
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●pot
- ●saucepan
- ●pan
- ●spatula
📝 Preparation Steps
1
If canning, prepare your hot water bath and heat the jars.
2
Wash the scapes with clean water, drain, and chop. Use a food processor or blender to puree or finely chop the scapes.
3
Measure three cups of chopped scapes and place in a medium non-reactive saucepan or stock pot.
4
Add 1 cup of wine and stir to combine.
5
Over medium-high heat, cook the scapes and wine, bringing the mixture to a boil.
6
Cover and simmer gently for 3 to ⏱️ 5 minutes, until the scapes are thoroughly cooked, stirring occasionally to prevent sticking.
7
Measure 3½ cups sugar and set aside. Do not add the sugar yet!
½ cups sugar3
8
Add ½ cup of vinegar and the spices to the scape mixture and stir to combine.
9
Add the package of pectin to the scape mixture, stirring constantly until pectin is dissolved.
10
Over high heat, continue to stir the mixture until it has reached a full rolling boil, which is a boil that will not stop as you stir it.
11
Add the premeasured sugar to the boiling mixture and stir to dissolve.
12
Return the mixture to a full rolling boil, and boil hard for ⏱️ 1 minute, stirring constantly.
13
Remove the pan from the heat and skim off any foam if desired.
14
Working quickly, pour or ladle the hot jam into prepared hot jars, leaving ¼” headspace at the top of the jars. Use a rubber spatula or silicone utensil to remove any air bubbles from the filled jars. Add additional jam if necessary to maintain the ¼” headspace.
15
Wipe the rims of the jars with a damp, clean cloth and apply the 2-part canning lids.
16
Preserve the jam using a hot water bath canning method for ⏱️ 10 minutes (or ⏱️ 15 minutes if above 6,000 feet in elevation).
17
After processing, turn off the heat and leave jars in the canner, uncovered, for ⏱️ 5 minutes. Remove the jars from the canner and let them cool for ⏱️ 12-24 hours, then check that the jars are sealed. Refrigerate any unsealed jars.
18
Sealed red onion jam will retain peak quality for up to 18 months stored in a cool, dry place or pantry. Refrigerate the jam once opened.
Nutrition Facts
calories
163 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
29 g
sodium Content
203 mg
protein Content
2 g
carbohydrate Content
39 g
saturated Fat Content
0.003 g
unsaturated Fat Content
0.004 g
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