Canning Recipes

Garlic Or Shallot Jelly
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1/2 cup finely-chopped garlic or shallots
3 cups white wine vinegar -- more or less
2 cups water
6 cups 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.

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