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Full Online Book HomeLearning KitchenPreserving - Jelly - Garlic Jelly By Mimi
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Preserving - Jelly -  Garlic Jelly By Mimi Post by :vfn2004 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2878

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Preserving - Jelly - Garlic Jelly By Mimi

2 Tbl. butter or margarine
1 head garlic, cloves separated, peeled, and minced
3 cups granulated sugar
1/2 cup apple cider vinegar
6 oz. liquid pectin


In a large saucepan, combine butter and garlic over medium heat. Cook, stirring constantly, until garlic is light golden brown (3 to 4 minutes). Add sugar and vinegar. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly. Remove from heat. Skim foam from top of jelly. Pour into sterilized jars, seal, and process in boiling water bath for 5 minutes.

Yield: about 3 Cups jelly.
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1 3/4 cups dry white wine 1/4 cup white-wine vinegar 1/3 cup finely chopped garlic 1/4 cup finely chopped fresh rosemary leaves 3 1/2 cups sugar a 3-ounce pouch liquid pectin 4 sterilized 1/2-pint Mason-type jars In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and bring mixture back to a full rolling boil. Boil jelly, stirring constantly, 1 minute and remove kettle from heat. Skim off any foam and ladle jelly immediately into jars, filling to within 1/8 inch of top.
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1 1/2 cups peeled and chopped elephant garlic (about 1/4 pound) 2 cups white vinegar, divided 5 cups sugar 1 (3 oz.) pouch Certo® liquid fruit pectin In a food processor, blend garlic and 1 cup vinegar until smooth Pour into a medium-size saucepan, add remaining 1 cup vinegar and sugar. Bring to a rolling boil.Add Certo, bring back to a rolling boil for 1 minute. Pour into sterilized jars and seal. To serve as an appetizer: Place an 8 oz. block of cream cheese on a serving plate and spread top and sides with 3 to 4
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