Ingredients
-
1/2
-
2
-
5 1/2
-
3
-
1
-
1/4
-
2
-
-
-
-
-
-
-
-
Directions
Garlic Jelly, Homade Garlic Gelly, I recently bought a jar of garlic parsley jelly that was to die for, how can I incorporate the parsley Should use it raw or perhaps put boiling water over it? Thanks, This is pretty much the same recipe I have used for several years Everyone loves it Don’t forget to use the butter, if you forget you end up with a jar that looks like a urine sample! No lie!
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Steps
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1
Done
|
Combine Garlic& Vinegar in a 2 Qt. |
|
2
Done
|
Kettle. |
|
3
Done
|
Simmer Mixture Gently, Uncovered, Over Medium Heat For 15 Minutes. |
|
4
Done
|
Remove Pan from Heat& Pour Mixture Into a 1 Quart Glass Jar. |
|
5
Done
|
Cover& Let Stand at Room Temperature For 24-36 Hours. |
|
6
Done
|
Pour Flavored Vinegar Through a Wire Strainer Into a Bowl, Pressing the Garlic With the Back of a Spoon to Squeeze Out Liquid. |
|
7
Done
|
Discard Any Residue. |
|
8
Done
|
Measure the Liquid& Add Vinegar, If Needed, to Make 1 Cup. |
|
9
Done
|
Measure Sugar Into a Dry Bowl. |
|
10
Done
|
Combine the Garlic-Vinegar Solution& the Water in a 5 or 6 Quart Kettle. |
|
11
Done
|
Add Pectin, Stirring Well. |
|
12
Done
|
Over High Heat, Bring Mixture to Boil, Stirring Constantly to Avoid Scorching. |
|
13
Done
|
Add Sugar,& Stir Well. |
|
14
Done
|
Bring Mixture to a Full, Rolling Boil. |
|
15
Done
|
Add Butter to Reduce Foaming. |
