Garlic Jelly
Canning Recipe
1/4 cup peeled garlic cloves
2 cups white vinegar (labeled 5% acidity)
5 cups sugar
1 3- ounce pouch liquid pectin
In a food processor or blender, blend garlic and 1/2 cup vinegar until smooth. In 6 to 8 quart saucepan, combine garlic mixture, remaining 1-1/2 cups vinegar and sugar. Over high heat, bring mixture to a boil, stirring constantly. Quickly add pectin, return to a boil and boil hard for 1 minute, stirring constantly. Remove from heat. Immediately fill five, sterilized half pint jars with jelly, leaving 1/4 inch head space. Wipe jars tops and threads clean. Place hot lids on jars and apply screw bands firmly. Process in boiling water canner for 5 minutes.
Jelly can be used as a condiment. Add it to meat marinades, or brush on roasts or poultry while cooking. Great with crackers and cream cheese.
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