Discover how to boil fresh garlic, vinegar, sugar, and pectin into a delicious jelly that goes great with roasts, poultry, crackers, and cream cheeses.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
123 Calories
Recipe Instructions
Step 1
In a food processor or blender, blend garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring mixture to a boil, stirring constantly. Quickly add pectin. Return mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat.
Step 2
Immediately fill five, sterilized half pint jars with jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
