Garlic Or Shallot Jelly Recipe
This is a very interesting and good recipe of Garlic Or Shallot Jelly. Garlic is the main ingredient in this Garlic Or Shallot Jelly. Note this Garlic Or Shallot Jelly, otherwise you might regret your decision later.
Ingredients
1/2 cup finely chopped garlic or shallots
About 3 cups white wine vinegar
2 cups water
6 cups sugar
2 pouches (3 oz. each) liquid pectin
Directions
Combine garlic (or shallots) and 3 cups of the vinegar in a 2- to 2 1/2-quart pan over medium heat.
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
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
