Garlic Jelly Recipe - Cooking Index
Garlic Jelly Recipe - Cooking Index
| 1/2 cup | 73g / 2.6oz | Finely-chopped fresh garlic |
| 2 cups | 474ml | White wine vinegar |
| 5 1/2 cups | 1089g / 38oz | Sugar |
| 3 cups | 711ml | Water |
| 1 | Powdered pectin - (2 oz) | |
| 1/4 teaspoon | 1.3ml | Butter or oil |
| 2 | Food coloring - (optional) |
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 temperaturs 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.
This recipe yields approximately 5 half-pints.
Source:
Morten's Recipe Collection at http://sunsite.auc.dk/recipes
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