Try this Garlic Jelly recipe, or contribute your own.
Suggest a better description1. Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently, uncovered, over med. heat for 15 min. 2. Remove pan from heat & pour mixture into a 1 qt. glass jar. Cover & let stand at room temp. for 24-36 hours. 3. Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. 4. Measure the liquid & add vinegar, if needed, to make 1 cup. 5. Measure sugar into a dry bowl. 6. Combine the garlic-vinegar solution & the water in a 5 or 6 qt. kettle. Add pectin, stirring well. 7. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, & stir well. 8. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 min. 9. Remove pan from heat & skim off any foam. Add red, yellow or orange food coloring if desired. 10. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package. Makes approx. 5 cups.
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Serving Size: 1 Serving (982g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 2821 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.9mg | 0 % | |
Potassium 18.9mg | 0 % | |
Total Carbohydrate 719.9g | 212 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 719.9g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2821
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