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Gilroy Garlic Festival's Garlic Jelly


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Jams & jell

Ingredients:

  • 1/2 c Fine-chopped garlic
  • 3 c White wine vinegar (approx.)
  • 2 c ;Water
  • 6 c Sugar
  • 2 3 oz. pouches liquid pectin or-
  • 2 pk Powdered pectin - (1 3/4 to 2 oz. each)
  • Food coloring (opt'l.)

Directions:

In a 2 to 2 1/2 quart pan, combine garlic and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 quart glass jar. Cover and let stand at room temperature for 24 to 36 hours.
 
Pour flavored vinegar through a wire strainer into a bowl, pressing garlic with the back of a spoon to squeeze out as much liquid as possible. Discard residue. Measure liquid and add vinegar if needed to make 2 cups.
 
To use liquid pectin: In a 5 to 6-quart kettle, combine flavored vinegar, water and sugar. Bring to a full, rolling boil over medium-high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute.
 
To use dry pectin: In a 5 to 6-quart kettle, combine flavored vinegar, water and pectin. Bring to a full, rolling boil over medium-high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down and boil for 2 minutes.
 
If desired, stir in 2 drops of red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot, sterilized, 1/2-pint canning jars to within 1/4" of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands.
 
Place jars on a rack in a canning kettle and cover with boiling water. Simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. Before storing, test for a good seal; refrigerate any jars that did not seal.
 
Yield: 3 1/2 pints.
 
From Alice Colombo's 10/12/94 "Cook's Corner" column in "The (Louisville, KY) Courier-Journal," as per the request of reader Marilynn Cannon, New Albany, IN. Pg. C6. Posted by Cathy Harned.
 
Posted to TNT - Prodigy's Recipe Exchange Newsletter by LinFields@aol.com on May 7, 1997