Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments

Gilroy Garlic Festival's Garlic Jelly
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1/2 Cup Fine-chopped garlic
3 Cups White wine vinegar (approx.)
2 Cups ;Water
6 Cups Sugar
2 3 oz. pouches liquid pectin or 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
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, 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
not seal.

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.

Servings: 1



--
Eagles may soar, but weasels don't get sucked into jet engines.