GARLIC JELLY      GARLIC JELLY     GARLIC JELLY...

    
  

RECIPES/IDEAS:

  

(Jams and jellies and curds...)

  
Garlic Jelly
(a super garlic spread - for sandwiches, hors d'oeuvres, meats, etc.)
  

1/2 cup fresh garlic, finely chopped

2 cups white wine vinegar

51/2 cups sugar

3 cups water

1 2-oz. pkg. powdered pectin

1/4 tsp. butter

Combine garlic and vinegar in a kettle and simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1-quart glass jar - cover and let stand for 24-36 hours. Pour this flavored vinegar through a wire strainer into a bowl, pressing the garlic as dry as possible (you’re supposed to discard this - but surely you can think of something to do with it! - ?). Measure the liquid and add vinegar as necessary to make 1 cup. Combine the garlic vinegar and the water in a large kettle; add pectin, stirring well. Over high heat, bring the mixture to a boil - stir constantly so it won’t scorch. Add the sugar and stir well, then bring the mixture back to a rolling boil. Add the butter (this will reduce the foaming) and continue stirring - boil hard for a total of exactly 2 minutes. 

Now remove from heat and skim off any foam. (Add a few drops of yellow or orange food coloring, if you like - it’s pretty pale.) Pour into sterilized jelly glasses and seal. (On toast = garlic bread! Try it on cream cheese-spread crackers as hors d'oeuvres. Great in sandwiches too. Used as a meat accompaniment.)

                                                         

  

     

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