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