previous | next |
Title: Garlic or Shallot Jelly
Categories: Garlic Toppings Preserve
Yield: 1 Servings
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) |
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.
FROM: ANDREA BOTTINI (GTDD49B)
previous | next |