Garlic Jelly (Canning)
This different kind of jelly can be used as a condiment. It’s wonderful added to a marinade or brushed directly on meat while cooking.
INGREDIENTS | MAKES 5 ½ PINTS
- ¼ pound peeled garlic cloves
- 2 cups white vinegar
- 5 cups granulated sugar
- 1 3-ounce pouch liquid pectin
Blend garlic and ½ cup vinegar in a food processor or blender until smooth.
Combine garlic mixture, remaining vinegar, and sugar in a stockpot. Bring mixture to a boil over high heat, stirring constantly.
Quickly stir in pectin; return to a boil and boil hard 1 minute, stirring constantly.
Remove from heat; ladle into sterilized jars, leaving ¼" headspace. Wipe jar rims; cap and seal.
Process in a water-bath canner 10 minutes.
The word garlic originates with the Old English term garleac (literally, “spear leek”). This plant can be traced back more than 6,000 years in central Asia, where it was an important part of cuisine. It was also worshipped by Egyptians, who used garlic as a type of currency.