Home - By Category - Recipe - Garlic Page 1 | Desserts Page 12 | Jams Page 1

Garlic Or Shallot Jelly

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GARLIC OR SHALLOT JELLY
 Categories: Garlic, Desserts, Jams
      Yield: 1 Servings
 
    1/2 c  Finely chopped garlic
           -OR- Shallots
      3 c  White wine vinegar (about)
      2 c  Water
      6 c  Sugar
      6 fl Liquid pectin; OR
      4 oz Dry pectin
           Food coloring (optional)
 
   In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar.
  Simmer gently, uncovered, over medium heat for 15 minutes. Remove
  from heat and pour into a 1 qt. glass jar; cover and let stand at
  room temperature for 24 to 36 hours.
  
   Pour flavored vinegar through a wire strainer into a bowl pressing
  garlic or shallots with the back of a spoon to squeeze out as much
  liquid as possible; discard residue. Measure liquid & add vinegar if
  needed to make 2 cups.
  
   To use liquid pectin:  In a 5 to 6 qt. kettle, combine flavored
  vinegar, water and sugar.  Bring to a full rolling boil over medium
  high heat. Stir in pectin and bring to a boil that cannot be stirred
  down. Boil, stirring constantly, for 1 minute.
  
   To use dry pectin:  In a 5 to 6 qt. kettle, combine flavored vinegar
  and pectin.  Bring to a full rolling boil over medium high heat, then
  stir in the sugar. Stirring constantly, bring to a boil that cannot
  be stirred down, and boil for 2 minutes.
  
   If desired, stir in 2 drops red, yellow or orange food coloring.
  Skim off and discard foam, then spoon hot jelly into hot sterilized
  1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a
  damp cloth; top with scalded lids and bands.
  
   Place jars on a rack in a canning kettle and cover with boiling
  water. Bring to simmering and simmer for 10 minutes. Lift jars from
  canner and set on folded towels to cool.
  
  FROM:    ANDREA BOTTINI   (GTDD49B)
 
MMMMM

Display Recipe for Import.