Gilroy garlic festival's garlic jelly

Yield: 1 batch

Measure Ingredient
½ cup Fine-chopped garlic
3 cups White wine vinegar (approx.)
2 cups ;Water
6 cups Sugar
2 3 oz. pouches liquid pectin or-
2 packs Powdered pectin (1 3/4 to 2 oz. each)
Food coloring (opt'l.)

In a 2 to 2½ 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, ½-pint canning jars to within ¼" 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 ½ 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.

Submitted By CATHY HARNED On 10-19-94

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