Garlic Or Shallot Jelly Recipe - Cooking Index
Garlic Or Shallot Jelly Recipe - Cooking Index
| 1/2 cup | 73g / 2.6oz | Finely-chopped garlic or shallots |
| 3 cups | 711ml | White wine vinegar - more or less |
| 2 cups | 474ml | Water |
| 6 cups | 1188g / 41oz | Sugar |
| 2 | Pouches liquid pectin - (3 oz ea) |
Combine garlic or shallots and 3 cups of the vinegar in a 2 to 2 1/2 quart pan over medium heat. Simmer gently, uncovered, for 15 minutes. Remove from heat and pour into a glass jar. Cover and let stand at room temperature for 24 to 36 hours; then pour through a fine strainer into a bowl, pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible. Discard residue. Measure liquid; if necessary, add or reduce vinegar to make 2 cups.
Prepare seven 1/2-pint canning jars. In a 5- to 6-quart pan, combine flavored vinegar, water, and sugar. Bring to a rolling boil over medium-high heat. Stir in pectin and bring to a rolling boil that cannot be stirred down. Boil, stirring constantly, for 1 minute. Remove from heat and skim off foam.
Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/8-inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands.
Process in boiling water canner for 5 minutes. Store in a cool place for up to 2 years.
This recipe yields 7 cups.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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