When I had a small art studio in Michigan, I also had a small gift shop. I sold the inimitable products of Stonewall Kitchen. Their pepper jelly and garlic/onion jam were best sellers. So when I came across this recipe, I jumped on it.
Everyone should make garlic jelly. It's inexpensive. Tasty. Versatile. Ingredients are simple and easy to find. The first time I made it was from sheer curiosity. Now I just often miss it. It's great with pork and lamb. Spread a little on a chicken sandwich. Add a spoonful to pasta ... or mix in with your favorite sauce/gravy.
You can't beat it with cream cheese on a cracker.
Once, I made it with rosemary--a real knock out. I prefer 1/2 pint jars because I love to give away as gifts, especially around the holidays.
Yield: About 5 cups
- 1/2 cup fresh garlic, peeled and finely chopped
- 2 cups white wine vinegar
- 5.5 cups white sugar
- 3 cups filtered water
- 1, 2-ounce package dry pectin
- 1/4 teaspoon butter
- 2 drops food coloring, (red, green, yellow, orange) optional
- Combine garlic and vinegar in a 2-qt. saucepan/kettle. Bring to a gentle simmer, not a boil, and simmer for 15 minutes.
- Remove pan from heat and carefully pour hot liquid into a one-quart canning jar. Cover and let sit for 24-36 hours.
- Pour the cooled, flavored vinegar through a wire sieve/strainer, pressing the garlic with the back of a spoon to squeeze out as much liquid as possible.
- Discard residue left in sieve.
- Measure the liquid. You want one cup. If you need don't have enough liquid, add enough vinegar to make one cup. Set aside.
- Measure sugar into a bowl.
- Combine the garlic/vinegar solution and the 3 cups water in 5-6 quart kettle. Add pectin. Stir well to combine.
- Over med/high heat, bring mixture to a boil, stirring constantly to avoid scorching. Now add sugar and stir well.
- Bring to a rolling boil. Add butter to reduce foam. Boil hard for 2 minutes.
- Remove pan from heat. Carefully skim off foam. If using, add food colorings.
- Pour into prepared jelly jars/glasses
- Seal according to directions on brand of pectin you used.
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