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Garlic Or Shallot Jelly Recipe
|Finely chopped garlic/Shallots||1⁄2 Cup (8 tbs)|
|White wine vinegar||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
|Sugar||6 Cup (96 tbs)|
|Liquid pectin||6 Ounce (Two 3 Ounce Pouches)|
Serving size: Complete recipe
Calories 4909 Calories from Fat 3
% Daily Value*
Total Fat 0.37 g0.57%
Saturated Fat 0.07 g0.33%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 70.2 mg2.9%
Total Carbohydrates 1230 g409.9%
Dietary Fiber 5.1 g20.5%
Sugars 1199.7 g
Protein 5 g10%
Vitamin A 0.1% Vitamin C 44.5%
Calcium 18.9% Iron 25.7%
*Based on a 2000 Calorie diet
Simmer gently, uncovered, for 15 minutes.
Remove from heat and pour into a glass jar.
Cover and let stand at room temperature for 24 to 36 hours, then pour through a fine 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 and add vinegar if needed to make 2 cups.
In a 5- to 6-quart pan, combine flavored vinegar, water, and sugar.
Bring to a 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.
Skim off foam, then spoon hot jelly into about 7 hot sterilized 1/2-pint canning jars, filling to within 1/4 inch of rims.
Wipe off rims; top with scalded lids, then firmly screw on bands.
Process jars in a hot water bath, let cool, and test seals as directed for Mango-Apricot-Date Chutney