Garlic Jelly

(from Lucianolinda’s recipe box)

jelly can be used as a condiment-add it to a meat marinade or brush on roast while cooking. Will be a light green color- no food color needed.

Source: kerr Canning pamplet

Categories: chutney, pickles, relish

Ingredients

  • 1/4 lb. peeled garlic cloves
  • 2 cups white vinegar (5% acidity)
  • 5 cups sugar
  • 1 3-oz. pouch liquid pectin

Directions

  1. In a food processor or blender, blend garlic and 1/2 cup vinegar until smooth. In 6- to 8-quart saucepan, combine garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat, bring mixture to a boil, stirring constantly. Remove from heat. Immediately fill hot, sterilized half-pint jars with jelly, leaving 1/4-inch headspace. Wipe jars tops and threads clean. Place hot lids on jars and apply screw bands firmly. Process in Boiling Water Canner for 5 minutes.

  2. makes 5 half-pints

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