Posted by: Angel 10-25-99 5:48 PM
Garlic Jelly
1/2 cup fresh garlic, finely chopped
2 cups white wine vinegar
5 1/2 cups sugar
3 cups water
1 pkg. (2 oz.) powdered pectin
1/4 tsp. butter or oil
2 drops yellow food coloring (optional)
Combine garlic and vinegar in a 2 qt. kettle.
Simmer mixture gently, uncovered, over medium heat for 15 minutes
Remove pan from heat and pour mixture into a 1 quart glass jar.
Cover and let stand at room temperature for 24-36 hours.
Pour flavored vinegar through a wire strainer into a bowl, pressing garlic with back of a spoon to squeeze out liquid.
Discard any residue.
Measure liquid and add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl.
Combine garlic-vinegar solution and 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 and stir well.
Bring mixture to a full, rolling boil.
Add butter to reduce foaming.
Continue stirring. Boil mixture hard for exactly 2 minutes.
Remove pan from heat and skim off any foam.
Add food coloring if desired.
Pour jelly into prepared glasses.
Seal according to directions on recipe folder in pectin package.
Makes approximately 5 half pints.