Garlic Jelly

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



Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.