Garlic Jelly

Here’s my set up. I have the larger pot for keeping the jars hot and then I use it again to boil my jars for processing. The small sauce pan has hot water and my lids in it. The medium sauce pan is where I’m making the jam. Oh, and the jar lifter is there in the middle. See it?

Jelly after processing

Here’s the jam in the kitchen window so you can see that pretty color. Well,… that pretty artificial color. I use a tad bit of orange food coloring to get that Autumn color.

Looking past the jam, this is my view out the kitchen window.

Garlic Jelly
found at Recipezaar

Ingredients
1/2 cup fresh garlic, finely chopped
2 cups white wine vinegar
5 1/2 cups sugar
3 cups water
1 (2 ounce) package dry pectin
1/4 teaspoon butter or oil
2 drops food coloring (optional)

Directions

1Combine garlic& vinegar in a 2 qt.
kettle.
Simmer mixture gently, uncovered, over medium heat for 15 minutes.
Remove pan from heat& pour mixture into a 1 quart glass jar.
Cover& let stand at room temperature for 24-36 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& add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl.
0Combine the garlic-vinegar solution& 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,& 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& 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.

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More Jam Recipes
Vanilla Spiced Peach Jam
Chocolate Strawberry Jam

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