This post may contain affiliate links. Please see our disclosure policy.
Garlic scape jam is a unique way to enjoy fresh garlic scapes in season. If you’re growing hardneck garlic, you’ll have plenty of garlic scapes around, and there’s no more creative way to preserve them!
Garlic scapes are one of those early-summer bonuses you only get if you grow hardneck garlic. They show up fast, and they’re only at their best for a short window. If you don’t harvest them, your garlic bulbs stay smaller and don’t fully mature to those big prized storage bulbs, so it’s best to harvest them while you can.
I grow a lot of garlic, which means I end up with a whole lot of scapes, and I’m always looking for new ways to preserve them. We freeze garlic scape pesto every year, but it’s nice to have options that don’t take up freezer space (besides pickled garlic scapes, of course).
This garlic scape jam is adapted from a tested Bernardin recipe, and it’s intentionally a little different from the usual fruit jam. It’s more like a savory spread with a gentle garlic-chive flavor, balanced with vinegar and sugar, and it’s surprisingly useful once you have a jar in the fridge.
Why you’ll love this garlic Scape jam recipe!
If you’ve ever made pepper jelly and loved that sweet-and-savory thing it does, garlic scape jam hits a similar note, just with garden garlic flavor instead of heat. It’s a great way to preserve scapes when you’re tired of pesto and you want something that feels a little more special.
I also love that it’s quick. Once the scapes are chopped and pureed, the cooking time is short, the set is reliable thanks to boxed pectin, and you end up with small jars that are perfect for tucking into the pantry or gifting to someone who loves garlic.
Quick Look at the Recipe
- Recipe Name: Garlic Scape Jam
- Recipe Type: Savory jam
- Canning Method: Waterbath Canning
- Prep/Cook Time: About 20 minutes total
- Canning Time: 10 minutes
- Yield: About six 4-ounce jars (or three half-pints)
- Jar Sizes: 4-ounce jelly jars or half-pints
- Headspace: 1/4 inch
- Ingredients Overview: Garlic scapes, white wine, vinegar, sugar, pectin, optional herbs and pepper
- Safe Canning Recipe Source: Adapted from a tested Bernardin canning recipe
- Difficulty: Easy! A fast cook, a quick set, and straightforward water bath processing
- Similar Recipes: If you like savory spreads, try Caramelized Onion Jam, Chive Blossom Jelly, or preserve more scapes with Pickled Garlic Scapes
Ingredients for Garlic Scape Jam
This recipe happens to be a tested canning recipe from Bernardin. I know, it’s a wierd one, but they really did intentioanlly develop this savory garlic scape jam…and it’s delicious.
I’ve made a few changes to improve the color, as they used balsamic vinegar and brown sugar (which turned everything a dark brown), and made for a visually unappealing jam. I switched it out to white wine vinegar and white sugar, both of which are acceptable changes for canning safety.
This recipe keeps the ingredient list simple, and each piece has a purpose. The scapes bring that fresh green garlic flavor, while the wine and vinegar add acidity and balance so the jam tastes bright instead of flat (and, of course, the vinegar drops the pH and makes this safe for waterbath canning).
- Garlic scapes: the main ingredient, providing the fresh green garlic flavor and body of the jam
- Dry white wine: adds acidity and depth, and helps soften and cook the scapes quickly
- White wine vinegar (five percent acidity): provides the tang and the acidity needed for safe canning
- Sugar: balances the sharpness of the scapes and vinegar, and helps the jam preserve and set properly
- Powdered pectin: creates a reliable set with a short cook time
- Black pepper (optional): adds gentle warmth and savory bite
- Dried oregano (optional): brings a subtle herbal note
- Dried basil (optional): rounds out the flavor and leans into an Italian-style herb profile
Don’t reduce the vinegar or sugar in this jam. I know it’s tempting to tweak the sweetness or tang, but both are doing real preservation work here. You can absolutely change the type of vinegar as long as it’s a standardized 5% acidity vinegar, and I actually like trying different ones because the flavor shifts in a fun way while the acidity stays in the right range.
If you don’t have white wine, I just use wine vinegar instead. The wine matters because it adds acidity too, so you can’t swap it for water. If you’d rather skip wine altogether, replace it with more vinegar instead.
The herbs are the easy place to play. I swap them around depending on what I’m serving it with, or I leave them out entirely when I want the jam to taste more purely like garlic scapes.
And if you’re grabbing scapes at the farmers market, I’ve found you’ll usually need about 2 to 3 average-sized bundles for a batch.
How to Make Garlic Scape Jam
This jam comes together quickly once the scapes are prepped, and the process is very similar to other quick-set jams that use boxed pectin.
Prep the jars and canner
If you plan to can the jam, start by getting your water bath canner heating and preparing clean jars, lids, and rings.
Prep the garlic scapes
Rinse the garlic scapes under cool running water and let them drain well. Trim away any tough ends, then coarsely chop. Puree the chopped scapes in a food processor until they’re finely chopped and juicy, then measure the amount needed for the recipe.
Cook the scapes with the wine
Combine the pureed scapes and the white wine in a non-reactive saucepan. Bring the mixture to a boil, then cover and simmer briefly until the scapes are fully cooked and softened, stirring occasionally so nothing sticks.
Add vinegar, seasonings, and pectin
Stir in the vinegar and any optional herbs or black pepper. Sprinkle the powdered pectin over the mixture and stir well so it dissolves completely. Bring the pot back to a full rolling boil.
Add the sugar and finish the jam
Once the mixture is boiling hard, add all the sugar at once and stir continuously. Return the jam to a rolling boil and boil hard for one full minute, stirring the whole time. Remove from the heat and skim foam if needed.
Canning Garlic Scape Jam
Spoon or pour the cooked scape jam into hot, prepared jars using a canning funnel, leaving ¼” headspace at the top. Wipe the rims of the jars clean and attach 2-part canning lids.
Using a jar lifter, place the filled jars into the prepared canner with boiling water. Ensure that the jars are covered by at least 1” of water. Return the water to boiling, then set the timer to process the jars for 10 minutes (or 15 minutes above 6000 feet in elevation). Ensure the jars are completely covered with water during the entire processing time.
After the processing time is complete, turn off the heat and remove the cover from your canner. Leave the jars in the water for 5 minutes, then use a jar lifter to remove them from the canner and set them to cool on a towel on the counter. Do not tip the jars or wipe excess water off the lids. Let the jars sit undisturbed for at least 12 hours.
Check the jars after 12-24 hours to see if the lids have sealed. There should be a depression in the center of the lid. If the lids still have a “bubble” in the center of the lid, continue to let it set. If it does not seal, store it in the refrigerator for immediate use.
Store sealed jars in a pantry or cool, dark place for up to 18 months. Once you have opened a jar, refrigerate it and use it within two weeks.
Garlic Scape Jam FAQs
Think sandwiches, burgers, and cheese boards first. It also works as a glaze for grilled meats, a finishing spoonful for roasted vegetables, or a flavor booster stirred into sauces and dressings.
Yes, as long as you follow a tested recipe that includes enough added acidity and sugar, and you process the jars in a boiling water canner for the correct time. This is not a “make it up as you go” preserve, so stick to the tested ratios and processing steps.
This recipe is developed with wine as part of the acidic liquid. If you do not want to use wine, you can replace it with more vinegar, but you should not replace it with water.
Garlic scapes taste milder than garlic cloves. In jam form they come across as green, garlicky, and a little like chives, balanced by tangy vinegar and sweetness so it tastes more like a savory spread than a punchy garlic paste.
Garlic Scape Jam Variations
This recipe can be made using any variety of cooking wine, such as red or cooking sherry.
Variations in vinegar will also change the final flavor. Instead of balsamic vinegar, use apple cider vinegar to create a new, distinct flavor for your jam.
Substituting the brown sugar for regular granulated sugar, turbinado, or maple sugar can produce different flavor results.
Ways to Use Garlic Scape Jam
Garlic Scape Jam is an easy way to add the wonderful flavor of garlic scapes to almost anything you like!
Sandwiches are particularly conducive to adding garlic scape jam, especially on roast beef or chicken. It is also delicious on hamburgers.
Enjoy luscious chicken marinaded in garlic scape jam, or use it as a glaze on grilled meats.
Vegetables are a delight when tossed with garlic scape jam and then roasted or broiled. Some of my favorites are potatoes, brussel sprouts, zucchini, and carrots.
A bagel topped with cream cheese and garlic scape jam makes a tasty treat any time of the day.
Savory Jam Recipes
Garlic Scape Jam
Equipment
Ingredients
- 3 cups pureed scapes
- 1 cup dry white wine
- ½ cup white wine vinegar, 5% acidity
- 2 tsp black pepper, optional
- ½ tsp dried oregano, optional
- ½ tsp dried basil, optional
- 1 box Powdered pectin, 1.75 oz or 6 Tbsp., such as Sure Jel
- 3½ cups sugar
Instructions
- If canning, prepare your hot water bath and heat the jars.
- Wash the scapes with clean water, drain, and chop. Use a food processor or blender to puree or finely chop the scapes.
- Measure three cups of chopped scapes and place in a medium non-reactive saucepan or stock pot.
- Add 1 cup of wine and stir to combine.
- Over medium-high heat, cook the scapes and wine, bringing the mixture to a boil.
- Cover and simmer gently for 3 to 5 minutes, until the scapes are thoroughly cooked, stirring occasionally to prevent sticking.
- Measure 3½ cups sugar and set aside. Do not add the sugar yet!
- Add ½ cup of vinegar and the spices to the scape mixture and stir to combine.
- Add the package of pectin to the scape mixture, stirring constantly until pectin is dissolved.
- 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.
- Add the premeasured sugar to the boiling mixture and stir to dissolve.
- Return the mixture to a full rolling boil, and boil hard for 1 minute, stirring constantly.
- Remove the pan from the heat and skim off any foam if desired.
- 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.
- Wipe the rims of the jars with a damp, clean cloth and apply the 2-part canning lids.
- Preserve the jam using a hot water bath canning method for 10 minutes (or 15 minutes if above 6,000 feet in elevation).
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Garlic Scape Recipes
These garlic scape recipes will help you put this tasty crop to good use!
Savory Preserve Recipes
Looking for more savory jam & jelly recipes?
