Free Recipe Gilroy Garlic Festival s Garlic Jelly

Recipe Type: J Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Gilroy Garlic Festival s Garlic Jelly Recipe

1/2 c Fine-chopped garlic
3 c White wine vinegar (approx.)
2 c ;Water
6 c Sugar
2 3 oz. pouches liquid pectin
-or-
2 pk Powdered pectin
— (1 3/4 to 2 oz. each)
Food coloring (opt l.)

Gilroy Garlic Festival s Garlic Jelly Preparation

In a 2 to 2 1/2 quart pan, combine garlic and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 quart glass jar. Cover and let stand at room temperature for 24 to 36 hours. Pour flavored vinegar through a wire strainer into a bowl, pressing garlic 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. To use liquid pectin: In a 5 to 6-quart kettle, combine flavored vinegar, water and sugar. Bring to a full, 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. To use dry pectin: In a 5 to 6-quart kettle, combine flavored vinegar, water and pectin. Bring to a full, rolling boil over medium-high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down and boil for 2 minutes. If desired, stir in 2 drops of red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot, sterilized, 1/2-pint canning jars to within 1/4 of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. Before storing, test for a good seal; refrigerate any jars that did not seal. Yield: 3 1/2 pints. From Alice Colombo”s 10/12/94 Cook”s Corner column in The (Louisville, KY) Courier-Journal, as per the request of reader Marilynn Cannon, New Albany, IN. Pg. C6. Posted by Cathy Harned. Posted to TNT – Prodigy”s Recipe Exchange Newsletter by LinFields@aol.com on May 7, 1997

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