Garlic jelly
Garlic jelly recipe in the canning category
Recipe ingredients:
- 1/2 cup fresh garlic, finely chopped
- 2 cups white wine vinegar
- 5 1/2 cups granulated sugar
- 3 cups water
- 1, 2 ounces, package powdered pectin
- 1/4 teaspoon butter or oil
- 2 drops food coloring, optional
Recipe method:
- Combine garlic and vinegar in a 2 quart kettle.
- Simmer mixture gently, uncovered, over medium heat, for 15 minutes.
- Remove pan from heat and pour mixture into a 1 quart glass jar.
- Cover and let stand at room temperature for 24 to 36 hours.
- Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid.
- Discard any residue. Measure the liquid and add vinegar, if needed, to make 1 cup.
- Measure sugar into a dry bowl.
- Combine the garlic vinegar solution and the water in a 5 or 6 quart kettle.
- Add pectin, stirring well.
- Over high heat, bring mixture to boil, stirring constantly to avoid scorching.
- Add sugar and stir well.
- Bring mixture to a full rolling boil.
- Add butter to reduce foaming. Continue stirring.
- Boil the mixture hard for exactly 2 minutes.
- Remove pan from heat and skim off any foam.
- Add red, yellow or orange food coloring if desired.
- Pour jelly into prepared glasses.
- Seal according to directions on recipe folder in pectin package.
Tags: garlic, jelly, recipe, canning, recipes, cooking