Every year when I do my canning I like to attempt to make something different, something I have never made before. This year I decided to use some of the incredible amount of garlic that I grew, and make garlic jelly. Yes, it sounds very strange, but it is really good when served with cream cheese and crackers. This is also the way I serve my Hot Pepper Jam, and it is really tasty this way. I'm thinking that it would go well with a plate of bread, cheeses and olives also.
Garlic Jelly Recipe
1/2 cup fresh garlic, finely chopped
2 cups white wine vinegar
5 1/2 cups sugar
3 cups water 1 (2 ounce) package dry pectin
1/4 teaspoon butter or oil
2 drops food coloring (optional)
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 and 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.
Place in boiling water bath canner for 10 minutes.