Garlic Scape Jam Plus a Giveaway!

Scapes! Scapes! Scapes! I’m obsessed. Every year I look forward to early June, when the Scapes are in season at the Farmer’s Market. I buy handfuls and then come home and turn them into pesto. The season is short, so I usually go back every week until they are gone just to snag more.

With ice cube trays full of frozen pesto now safely stowed in the freezer, I started thinking about other things I could do with scapes. Last year, I’d tried making a jam, but it failed miserably. I added a couple more fails to that count this year, but I finally hit on the right recipe.

The idea for this jam is more along the lines of a red pepper jelly–combining sweet, along with spicy, the tang of the vinegar, and, in this case, garlicky goodness.

I’d serve Garlic Scape Jam atop a baguette or crackers and cream cheese or brie. It brings a savoury element and pairs nicely with the softness of the cheese.

Garlic Scape Jam

I think this would also be killer to serve with any grilled meats. Try including it in your favourite glaze recipe (many glazes call for jam or preserves) to finish off grilled chicken, pork or steak.

The sweet-savory with the hint of garlic really, really rocks.

Bernardin Giveaway

I have one of these awesome home canning kits from Bernardin, and they sent me another one, so I thought I’d give it away to one of you so you can make your own Garlic Scape Jam or whatever you like!

It comes with:

  • a rack for easily raising and lowering your jars into the canning bath
  • a 21 quart canner
  • a jar lifter
  • a funnel
  • a magnetic lid lifter (this is my fave thing!)
  • a bubble remover
  • a 4 pack Collection Elite decorative jars with lids
  • Original Crystals pectin and
  • a recipe booklet.

To win: in the comments section below, tell me what you’d make with your new canning kit.

(CONTEST IS NOW CLOSED) 

For an additional entry, tweet:

Garlic Scape Jam

(recipe adapted from Wood Ridge Homestead)

Ingredients:

  • 2/3 cup Garlic scapes, washed–trim off anything above the flower
  • 2 green Bell peppers, washed, seeded, and cut into chunks
  • 1 cup white or apple cider vinegar
  • 5 cups sugar
  • 1/2 tsp red pepper flakes (optional–if you like a little heat)
  • 1 package Bernardin liquid Pectin

Method: 

  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Chop up the scapes into manageable 2″ sections, and put them in the blender. Blend the crap out of them until they are nicely pureed. Place them in a large, heavy-bottomed, stainless steel pot.
  • Repeat the same process (pureeing) with the green peppers, and add them to the pot as well, including any liquid that results from the blending.
  • Now add the vinegar and the sugar (and the hot pepper if you are using), and stir everything well to mix. Bring to a boil and allow to slow boil for 10 minutes. Add the pectin, and hard boil for one minute to thicken.
  • Using the funnel, ladle jam into hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using the air bubble tool, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Using your magnetic lid lifter, pull a lid out of the hot water, and centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • Using the jar lifter, fill up the canning rack that you’ve placed in the canner, in the position where it’s not in the water. Lower the rack into the water, ensuring that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands (listen for the “pop”s! It’s the most satisfying sound in the world!).
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Check out my other canning and preserving recipes here.

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34 comments

  1. Erin says:

    Sounds amazing! Wish I had scapes left but they’ve all been eaten now. You should check out Pomona’s Pectin – you can use about a fifth of the sugar and the jam still sets. It’s great stuff.

    • Rebecca Coleman says:

      That’s actually the stuff I used to make this! I got it at the Dan-D-Mart on Broadway. I find it a little more intimidating, though, as there’s measuring and two things to do, rather than just dumping a whole packet of pectin in there. It did work, though!

      • Erin says:

        I’ve made a few batches with it now, and find it’s much more reliable than other kinds of pectin. I love the bright taste of fruit coming through when I use less sugar too.

  2. eschelle says:

    I would be itching to can my blackberry lavender sauce and create a jam out of it for once. I have honestly never canned anything in my life before.

    • Rebecca Coleman says:

      OMG yes, Eschelle! We’ll do it together if you win. If you don’t win, you can come over and use mine!

  3. Nicky Calvert says:

    Lemon curd! Shop bought not even worth considering, and even that’s hard to find in Cabada, but since my Mum lives thousands of miles away I need to make my own!

    • Rebecca Coleman says:

      Ooohhh.. I love lemon curd, Nicky. I’ve made it before, but never preserved it. Hmmm…

  4. Nicole Balsdon says:

    I’d make so many things! To start with, I’d go for some pickling – beets, carrots, garlic, etc!

  5. Courtney says:

    I’d never thought of jamming with scapes! Brilliant. I want to branch out into chutneys this year – I have my eye on a peach-tomato chutney that sounds delicious on grilled chicken or tofu. It is probably time for me to invest in a canning set, rather than using my BBQ tongs to pull jars out of boiling water 😛

  6. Lili Carvalho says:

    Apricot-rosemary jam. Last year’s came out amazing and I can’t wait to make some more.

  7. mark says:

    I would love to make some cherry jam!

  8. Peggy Johnson says:

    The first thing I would make is strawberry or peach jam.

  9. Gillian B says:

    I’m growing FAR too many tomatoes, so I’m hoping to make tomato sauces and salsa. This kit would be awesome!

    • Rebecca Coleman says:

      I make a big batch of salsa every year, Gill, and I love it! Such a money-saver. Ditto for tomato sauce.

  10. Kathleen Smith says:

    I gave away a canning set yrs ago and now wish I had it back. I would love to make peach lade, pickles and other jams. Kicking myself!!!
    Thanks

  11. Tazim Damji says:

    Ooh great looking set! I’d try out canning pasta sauce, roasted bell peppers, peaches, and strawberry jam. I’ve always wanted to make some kind of spicy jam, too…so many possibilities!

  12. Brigette says:

    I haven’t ever canned anything, but I SO want to learn! The first thing I’d attempt is to try to recreate my mom’s strawberry jam – sooooooo yummy!

  13. Katherine Ransom says:

    I would make lavendar jelly, and tomato chutney, and pickles! and lemon curd for Christmas and…oh so many possibilities!

  14. Keira says:

    I’ve been wanting to start canning for a couple years now! I can’t decide if I’d make traditional strawberry jam first or try my hand at hot pepper jelly with garlic scapes.

  15. Heather says:

    I would make a whiskey apple butter that I learned in a class last year!

  16. Wendy Lai says:

    I would make ground cherry jam finally know that my crop is flourishing!

  17. Dandi D says:

    I’d definitely make some salsa because I have all the ingredients in my garden!

  18. Linda says:

    I have a lot of garlic scapes so I would try your recipe for garlic scape jam.

  19. Natalie says:

    Just saw a recipe for Strawberry basil Pimms jam. I’d love to try this!

  20. Bons says:

    I’d like to make strawberry jam! Thanks for having such a great giveaway.

  21. Tin says:

    Just start making my own pickles.

  22. Jodi says:

    Since I already own all of the things in this canning kit, I would give it away, with a quick lesson, to one of my interested friends!! I’m trying this scape jam now….

  23. Where to begin?! Pickled beets and/or asparagus would be fun to try, plus a jam of some sort. Mmm, maybe a tribute to Forage’s cherry strawberry vanilla jam? But I’ll need that Apricot scone recipe to go with i t! 😉

    And well, if none of those work out this list of comments /ideas will serve as a great place to come back to. Such wonderful ideas!…

  24. I’m make Fennel Relish!