Side Pannel
Garlic or Shallot Jelly
Garlic or Shallot Jelly
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Jams & Preserves
Ingredients List
- 1/2 c Finely chopped garlic
- -OR- Shallots
- 3 c White wine vinegar (about)
- 2 c Water
- 6 c Sugar
- 6 fl Liquid pectin; OR
- 4 oz Dry pectin
- Food coloring (optional)
Directions
In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer
gently, uncovered, over medium heat for 15 minutes. Remove from heat and
pour into a 1 qt. 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
or shallots with the back of a spoon to squeeze out as much liquid as
possible; discard residue. Measure liquid & add vinegar if needed to make 2
cups.
To use liquid pectin: In a 5 to 6 qt. 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 qt. kettle, combine flavored vinegar 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 red, yellow or orange food coloring. Skim off
and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars
to within 1/4 inch 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.
Bring to simmering and simmer for 10 minutes. Lift jars from canner and set
on folded towels to cool.
gently, uncovered, over medium heat for 15 minutes. Remove from heat and
pour into a 1 qt. 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
or shallots with the back of a spoon to squeeze out as much liquid as
possible; discard residue. Measure liquid & add vinegar if needed to make 2
cups.
To use liquid pectin: In a 5 to 6 qt. 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 qt. kettle, combine flavored vinegar 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 red, yellow or orange food coloring. Skim off
and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars
to within 1/4 inch 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.
Bring to simmering and simmer for 10 minutes. Lift jars from canner and set
on folded towels to cool.
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