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Galic Jelly

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  • Jenna Kells
    Title: Garlic Jelly Categories: Toppings, Garlic, Preserve Yield: 5 servings 1/2 c Fresh garlic, finely chopped 2 c White wine vinegar 5 1/2 c Sugar 3 c
    Message 1 of 1 , Dec 27, 2000
      Title: Garlic Jelly
      Categories: Toppings, Garlic, Preserve
      Yield: 5 servings

      1/2 c Fresh garlic, finely chopped
      2 c White wine vinegar
      5 1/2 c Sugar
      3 c Water
      1 pk (2 oz.) powdered pectin
      1/4 Teas. butter or oil
      2 Drops food coloring
      -(optional)

      Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently,
      uncovered, over med. heat for 15 min. Remove pan from heat & pour
      mixture into a 1 qt. glass jar. Cover & let stand at room temp. for
      24-36 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 qt. 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 min. 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 approx. 5 cups.
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