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LOCATION: Recipes >> Preserving >> Garlic Jelly 01

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Garlic Jelly
Yield: 5 servings

1/2 c fresh garlic, finely chopped
2 c white wine vinegar
5 1/2 c sugar
3 c water
1 pkg (2 oz.) powdered pectin
1/4 teaspoon butter or oil
2 drops food coloring (optional)

Combine garlic and vinegar in a 2 qt. kettle. Simmer mixture
gently, uncovered, over med. heat for 15 min. Remove pan from heat
and pour mixture into a 1 qt. glass jar. Cover and let stand at
room temp. for 24-36 hours. Pour flavored vinegar through a wire
strainer into a bowl, pressing the garlic with the back of a spoon
to squeeze out liquid. Discard any residue. Measure the liquid and
add vinegar, if needed, to make 1 cup. Measure sugar into a dry
bowl. Combine the garlic-vinegar solution and the water in a 5 or
6 qt. kettle. Add pectin, stirring well. Over high heat, bring
mixture to boil, stirring constantly to avoid scorching. Add sugar,
and stir well. Bring mixture to a full, rolling boil. Add butter
to reduce foaming. Continue stirring. Boil the mixture hard for
exactly 2 min. Remove pan from heat and skim off any foam. Add
red, yellow or orange food coloring if desired. Pour jelly into
prepared glasses. Seal according to directions on recipe folder
in pectin package. Makes approx. 5 cups.


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