GARLIC JELLY
The jelly can be used as a condiment. Add it to meat marinades, or brush it on roasts or poultry while cooking. Great with crackers and cream cheese.
Provided by BUMBLEBEEBOOGIE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
- Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 31.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 31.3 g
ROASTED GARLIC JELLY
This makes a wonderful glaze for meat or a spread or warm bread. The recipe calls for white balsamic vinegar because it will create a light cover jelly. If you are unable to find it make it with the dark balsamic but the jelly will be darker and have a more robust flavor. Remember when making jellies to not squeeze the jelly bag to speed juice collection, doing so may produce a cloudy jelly. This is from the Ball Complete Book of Home Preserving. The recipe is for under 1,000 feet elevation so adjust it for your area.
Provided by Samantha in Ut
Categories Jellies
Time 2h
Yield 4 ounce jars, 9 serving(s)
Number Of Ingredients 10
Steps:
- Cut off tops of garlic heads and place each head on a small square of foil set on a baking sheet. Top each head with 1 tsp oil and 1 tsp balsamic. Scrunch foil loosely around garlic heads and roast in a preheated oven until garlic is golden and very soft 45-60 minutes on 400. Let stand until cool. Separate cloves pinching each one to extract garlic. Discard the skins.
- In a medium saucepan, combine garlic, wine, water, white balsamic vinegar, and peppercorns. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat and let steep for 15 minutes.
- Transfer garlic mixture to a dampened jelly bag or a strainer lined with layers of damp cheesecloth. Let drip 30 minutes. Measure 1 2/3 c of garlic juice. If you don't have the required amount add up to 1/4 c dry white wine or water.
- Meanwhile, prepare canner, jars and lids.
- Transfer garlic juice to a large deep saucepan. Stir in lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
- Quickly pour hot jelly into hot jars leave 1/4 in head space. Wipe rims and put lids and rings on.
- Place in canner, bring to boil and process 10 minutes.
GARLIC JELLY
Make and share this Garlic Jelly recipe from Food.com.
Provided by Steve P.
Categories Jellies
Time 50m
Yield 5 cups jelly
Number Of Ingredients 7
Steps:
- Combine garlic& vinegar in a 2 qt.
- kettle.
- Simmer mixture gently, uncovered, over medium heat for 15 minutes.
- Remove pan from heat& pour mixture into a 1 quart glass jar.
- Cover& let stand at room temperature for 24-36 hours.
- 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.
- Measure the liquid& add vinegar, if needed, to make 1 cup.
- Measure sugar into a dry bowl.
- Combine the garlic-vinegar solution& the water in a 5 or 6 quart kettle.
- Add pectin, stirring well.
- Over high heat, bring mixture to boil, stirring constantly to avoid scorching.
- Add sugar,& stir well.
- Bring mixture to a full, rolling boil.
- Add butter to reduce foaming.
- Continue stirring.
- Boil the mixture hard for exactly 2 minutes.
- Remove pan from heat& skim off any foam.
- Add red, yellow or orange food coloring if desired.
- Pour jelly into prepared glasses.
- Seal according to directions on recipe folder in pectin package.
JALAPENO-LIME-GARLIC JELLY
This is the ultimate flavor combination. Uses are endless from a topping for cream cheese to a grill sauce for lamb chops or mix well with sour cream for a dip for quesadillas! The pretty green color comes from the zest of the lime, not food coloring. You can make this as spicy as you like by including the pepper's seeds and membranes, or not. The 24 hour cooking time is just the time it takes for the jelly to set up. Enjoy!
Provided by Penny Stettinius
Categories Jellies
Time P1DT30m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Sterilize 8 - 8 oz jelly jars and lids.
- Wash and prepare the peppers: destem, de-membrane and deseed if you don't want a very hot tasting jelly.
- In a mini food processor pulse 2/3 of the peppers, and garlic along with all of the juice and zest of the limes.
- The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step).
- In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes, still stirring.
- Stir in the pectin and boil for 1 minute, stir well and then remove from the heat.
- Fill the jars to within 1/4" from the top, wipe the tops and rims clear of any spills and place lids on, and tighten.
- Should set within 24 hours and then they're ready to be enjoyed.
HOT PEPPER GARLIC JELLY
I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.
Provided by riffraff
Categories Jellies
Time 36m
Yield 6 1/2-7 half pints
Number Of Ingredients 6
Steps:
- I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
- Leave them boiling slightly till you are ready for them.
- Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
- Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
- Bring to a boil, stirring often.
- Boil for 5- 6 minutes.
- Remove from heat and add Certo and stir.
- Pour into 1/2 pint jars.
- As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
- Leave them on the counter for a while to finish sealing.
- If you notice the peppers settling just give the jar a little shake every once in a while.
- After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
- **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.
GARLIC ROSEMARY JELLY
Categories Condiment/Spread Garlic Easter Vegetarian Low Sodium Rosemary White Wine Vegan Boil Gourmet
Yield Makes four 1/2-pint jars
Number Of Ingredients 7
Steps:
- In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and bring mixture back to a full rolling boil. Boil jelly, stirring constantly, 1 minute and remove kettle from heat.
- Skim off any foam and ladle jelly immediately into jars, filling to within 1/8 inch of top. Wipe rims with dampened cloth and seal jars with liquids.
- Put jars in water-bath canner or on a rack set in a deep kettle. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely and store in a cool, dark place.
- To sterilize jars and glasses for pickling and preserving:
- Wash jars in hot suds and rinse in scalding water. Put jars in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from the kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
CERTO HERBED GARLIC JELLY
Put something awesome on the condiment tray! How about garlic jelly? This CERTO Herbed Garlic Jelly is a treat for garlic lovers and rosemary fans.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Mix wine, garlic, vinegar and rosemary in 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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GARLIC JELLY RECIPE | MYRECIPES
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Servings 7
- Bring garlic and vinegar to a boil in a 2-quart saucepan; reduce heat, and simmer 15 minutes. Pour into a glass bowl; cover and let stand 24 hours.
- Pour vinegar mixture through a wire-mesh strainer into a 1-cup glass measuring cup, pressing garlic with the back of a spoon to squeeze out liquid; discard solids.
- Bring vinegar mixture, 3 cups water, and pectin to a boil in a 5-quart saucepan, stirring constantly. Add sugar; return to a boil, stirring constantly. Add oil; boil, stirring constantly, 2 minutes. Remove from heat, and skim off foam with a metal spoon. Add food coloring, if desired.
- Pour hot jelly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
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