garlic jelly
Romulo Yanes

Boiling garlic with apples until tender, then using the flavored water to make a concentrated jelly, yields this mild, sweet British condiment, adapted from Frances Bissel’s The Times Cookbook (Random House UK, 1993). Its apple notes and honeylike consistency make it perfect for drizzling over roast lamb. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.

Garlic Jelly Garlic Jelly
Boiling garlic with apples yields this mild, sweet British condiment. Its honeylike consistency makes it perfect for drizzling over roast lamb.
Yield: makes 2 Cups


  • 2 lb. cored and chopped semisweet apples, such as Fuji
  • 4 heads garlic (cloves crushed)
  • 8 cups water
  • 2 cups sugar
  • 1 12 tbsp. fresh lemon juice


  1. Boil the apples, the garlic, and 8 cups water in a 6-qt. saucepan until garlic is soft, 20–25 minutes.
  2. Strain through a cheesecloth-lined sieve set over a measuring cup, pressing gently on the solids to extract their juices (you should have 8 cups liquid). Return liquid to pan and stir in sugar; bring to a simmer. Cook until reduced to 2 cups, about 1½ hours.
  3. Remove from heat and stir in lemon juice. Chill before serving. Store up to 2 months in the refrigerator.