Garlic Jelly

Recipe file created July 5, 2004.
I use this jelly as a meat marinade or as a quick sauce for a stir fry.
Combine 1-2 Tablespoons Garlic Jelly with 1/2 cup soy sauce for an easy Teriaki Sauce.
We have also used it as a cracker topping.

Ingredients

Place 6 - 1/2 pint (1 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.

In a large pot, melt butter over medium heat. Add garlic. Cook until garlic is golden brown, stirring constantly.

Add sugar and vinegar. Bring to a boil, stirring constantly.

Stir in pectin. Boil 1 minute, stirring constantly.

Remove from heat and skim off foam. This will prevent the jelly from crystalizing a few months down the road.

Ladle jelly into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any spillage. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.

Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.

Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Store unsealed jars in refrigerator and use them first. Store the rest in a cool dark place.

Variations

Herb and Garlic Jelly

  1. Add 1/2 cup fresh chopped Parsley with the vinegar.
  2. Add 1/4 cup fresh chopped Basil with the vinegar.
  3. Add 1/4 cup fresh chopped Rosemary with the vinegar.

Garlic Wine Jelly

Substitute 1 1/2 cups dry white wine plus 1/2 cup white vinegar for the cider vinegar.

NOTE:

The only real difference between regular Certo and Certo Light is the amount of pectin it contains. Using Certo Light reduces the cost of making the jelly. If regular Certo is used, two packages are needed.

DO NOT overtighten screwbands. You will spoil the seal. The sealing gum on the lid needs to be touching the lid and the jar. If overtightened, the gum will move aside and you will have lid touching jar. I've seen preserves spoiled this way.

-- Rox

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