Garlic Jelly
A simple and delicious jelly that tastes wonderful with almost everything!
Yield
5 servingsPrep
60 minCook
20 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
garlic
finely chopped |
|
| 2 | cups |
white wine vinegar
|
|
| 5 ½ | cups |
sugar
|
|
| 3 | cups |
water
|
|
| 1 | each |
fruit pectin, dry
2 oz package |
* |
| ¼ | teaspoon |
butter
or oil |
|
| 2 | each |
food coloring
drops, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
garlic
finely chopped |
|
| 473 | ml |
white wine vinegar
|
|
| 1.3 | l |
sugar
|
|
| 7.1E+2 | ml |
water
|
|
| 1 | each |
fruit pectin, dry
2 oz package |
* |
| 1.3 | ml |
butter
or oil |
|
| 2 | each |
food coloring
drops, optional |
*
|
Directions
Combine garlic & vinegar in a 2 quart kettle. Simmer mixture gently, uncovered, over medium heat for 15 minutes.
Remove pan from heat & pour mixture into a 1 quart glass jar. Cover & 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 & add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl. Combine the garlic-vinegar solution & 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, & 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 & 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.
Makes approximately 5 cups.
