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    Garlic Jelly


    Source of Recipe


    Jodhi/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3436.2

    List of Ingredients




    1/2 c fresh garlic, finely chopped
    2 c white wine vinegar
    5 1/2 c sugar
    3 c water
    1 pk (2 oz.) powdered pectin
    1/4 teas. butter or oil
    2 tbs oregano
    2 drops food coloring -(optional)

    Recipe



    Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently, uncovered, over med. heat for 15 min.

    Remove pan from heat & pour mixture into a 1 qt. glass jar. Cover & let stand at room temp. 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 qt. kettle. Add pectin, stirring well.

    Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, and oregano & stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 min.

    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.

    Makes about 5 cups

 

 

 

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