If you're a fan of the pungent flavor of fresh garlic, you'll love garlic jelly. Spread the jelly over roasted beef or lamb, or combine the jelly with cream cheese for a tangy spread for your favorite crackers. Garlic jelly must be processed properly, as garlic is low in acid, meaning that improperly processed garlic may develop bacteria that can cause serious illness. Processing in a boiling water canner is a safe way to preserve garlic.
Step 1
Mince garlic cloves finally, then mix the minced garlic with white wine vinegar in a non-aluminum saucepan. Stir thoroughly as you bring the mixture to a simmer. Allow the mixture to simmer on low heat for 10 to 15 minutes, stirring occasionally. If you prefer, use regular, distilled white vinegar instead of white wine vinegar.
Step 2
Pour the vinegar and garlic mixture into a covered glass bowl or jar. Set the mixture on your kitchen counter or another protected area and allow the mixture to set for at least 24 hours.
Step 3
Prepare your jelly jars before you finish making the garlic jelly. Use only heat-proof jars, as regular jars may crack when placed in a boiling water bath. Wash the jars and lids in hot, soapy water, then sterilize the jars by placing them in boiling water. You can use your boiling water canner for this step. Alternatively, sterilize the jars in your dishwasher's hottest setting. Keep the jars hot while you prepare the garlic jelly. Keep the lids and rings hot in a small saucepan filled with water.
Step 4
Pour the garlic vinegar mixture through a fine strainer to remove the garlic bits. Measure the liquid, then add additional vinegar if needed to bring the amount up to 2 cups.
Step 5
Place the strained mixture into a large saucepan. Add water and sugar. Turn the burner to medium-high and bring the mixture to a full boil.
Step 6
Stir in liquid pectin and allow the mixture to return to a full boil. Stir the mixture constantly, with the mixture at a hard boil, for a full minute. If you use powdered pectin, the pectin is added earlier in the process. Stir the pectin into the hot vinegar and water, then stir in the sugar after bringing the mixture to a full boil. Stir as the mixture boils for a full two minutes.
Step 7
Pour or ladle the hot garlic jelly into the hot, sterilized jars, filling the jars to 1/4 inch from the top. Use a metal spoon to skim the foamy substance off the top of the garlic jelly. Dispose of the foam.
Step 8
Wipe the jars thoroughly with a damp cloth, then place the lids and rings on the jars. Tighten the lids just until the lids are securely in place, but not tight.
Step 9
Place the jars in the simmering water in the boiling bath canner. Leave the garlic jelly in the canner for 10 minutes.
Step 10
Remove the garlic jelly carefully from the canner, then set the jars on a thick layer of towels. Allow the jars to cool completely--at least overnight--before removing the rings. Push the center of each lid with your finger to determine if the jars sealed. A sealed jar lid are concave and won't move when you press it.
Tips and Warnings
- If you don't have a boiling water canner, the jars of garlic jelly can be processed in a deep kettle filled with boiling water. Place the jars in the kettle not touching to prevent breakage.
Things You'll Need
- 1/2 cup fresh garlic, finely minced
- 3 cups vinegar, either white wine vinegar or distilled white vinegar
- Non-aluminum saucepan
- Glass bowl or jar with lid
- Fine mesh strainer
- Heat-proof glass jelly jars with lids and rings
- Boiling water canner
- Small saucepan
- Large saucepan
- 2 packages liquid or dry pectin
- 6 cups granulated sugar
- Ladle
- Metal spoon
- Damp cloth
- Thick towels
Member Comments