Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Old 26-10-2003, 11:34 PM
Leslie G
 
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Default Late Season Preserves - Garlic Jelly

Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments

Gilroy Garlic Festival's Garlic Jelly
=====================================
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



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