Canning Recipes




Garlic Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1/2 cup finely-chopped fresh garlic
2 cups white wine vinegar
5 1/2 cups sugar
3 cups water
1 package powdered pectin - (2 oz)
1/4 teaspoon butter or oil
2 drops 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.




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