My husband Bob has a bumper crop of garlic this year.
To help use it up I have made garlic jelly which we like to use on cream cheese as an appeziter with crackers.
Here I have started the process.
This recipe I found at Recipezaar by Steve 1.
1/2 cup fresh garlic finely chopped
2 cups white wine vinegar
5 1/2 cups sugar
3 cups water
1 pkg. dry pectin
1/4 tsp. butter
2 drops of red or yellow food colouring (optional)
Combine garlic and vinegar in 2 Qt. pan
simmer mixture gently uncovered over medium heat for 15 minutes
Pour mixture into a 1 qt. glass jar
Cover and let stand at room temperature for 24-36 hours
Pour flavoured vinegar mixture through a wire strainer into a bowl, pressing the garlic pulp with back of spoon to get out liquid.
Measure the liquid , hopefully 1 cup if not add more vinegar.
Measure sugar into a dry bowl.
Combine the garlic vinegar mixture and water in a 5-6 qt. pan.
Add pectin, stir well.
Over high heat bring mixture to a boil stirring constantly, add sugar, continue to stir until a full rolling boil.
Add butter to reduce foam.
Continue stirring Boil mixture hard for 2 minutes.
Remove from heat , skim off any foam.
Add food colouring if desired. I added 2 drops yellow and 1 of red.
Here the jars are hot and steamy.
Pour jelly into sterilized hot jars and seal with new hot lids.
Set on counter for 24 hours for jelly to set and seal.If any don't seal refrigerate and use up over 3 months.finished product jars lids have popped.