Garlic Jelly
Ingredients
- 0.5 cup fresh garlic, finely chopped
- 2 cup white wine vinegar
- 0 cup granulated sugar
- 3 cup water
- 1 each ounce) package powdered pectin
- 0.3 tsp butter or oil
- 2 drop food coloring (optional)
Instructions
- 1
Combine garlic and vinegar in a 2-quart kettle.
- 2
Simmer mixture gently, uncovered, over medium heat, for 15 minutes.
- 3
Remove pan from heat and pour mixture into a 1-quart glass jar.
- 4
Cover and let stand at room temperature for 24 to 36 hours.
- 5
Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid.
- 6
Discard any residue.
- 7
Measure the liquid and add vinegar, if needed, to make 1 cup.
- 8
Measure sugar into a dry bowl.
- 9
Combine the garlic-vinegar solution and the water in a 5 or 6 quart kettle.
- 10
Add pectin, stirring well.
- 11
Over high heat, bring mixture to boil, stirring constantly to avoid scorching.
- 12
Add sugar, and stir well.
- 13
Bring mixture to a full, rolling boil.
- 14
Add butter to reduce foaming.
- 15
Continue stirring.
- 16
Boil the mixture hard for exactly 2 minutes.
- 17
Remove pan from heat and skim off any foam.
- 18
Add red, yellow or orange food coloring if desired.
- 19
Pour jelly into prepared glasses.
- 20
Seal according to directions on recipe folder in pectin package.
- 21
Makes approximately 5 cups.