Garlic Jelly

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Garlic jelly is excellent on meats, especially pork. This recipe does not make much, but the opened jar keeps in the refrigerator a long time. Use common sense of length of time kept, of course.

Garlic Jelly

2 tbsp Butter
1 head of Garlic, separated, peeled and minced
3 cups Sugar
1/2 cup Apple Cider Vinegar
6 oz liquid Pectin

In a large saucepan, combine butter and garlic over medium heat. Cook, stirring constantly, until garlic is light golden brown; 3 to 4 minutes. Add sugar and vinegar. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly. Remove from heat. Skim foam from top of jelly.

Pour into jars, seal and process in boiling water bath for 5 minutes.

Refrigerate each jar after opening.

Yield: about 3 cups of Jelly

Debra
(9/2/09)

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