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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 32 |
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The jelly can be used as a condiment. Add it to meat marinades, or brush it on roasts or poultry while cooking. Great with crackers and cream cheese. Ingredients:
1/4 cup garlic cloves, peeled |
2 cups distilled white vinegar |
5 cups white sugar |
3 ounces liquid pectin |
Directions:
1. 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.
2. 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.
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