Directions:
- In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
- Immediately fill five, sterilized half pint jars with the 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.49 Kcal (324 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 0.85mg | 0% | |
| Potassium | 4.93mg | 0% | |
| Total Carbs | 19.15g | 6% | |
| Sugars | 18.39g | 74% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 0.06g | 0% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 207.5 Kcal (869 kJ) | ||
| Calories from fat | 0.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 2.28mg | 0% | |
| Potassium | 13.21mg | 0% | |
| Total Carbs | 51.29g | 6% | |
| Sugars | 49.23g | 74% | |
| Dietary Fiber | 0.2g | 0% | |
| Protein | 0.17g | 0% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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