Garlic Jelly

Recipe View 5 mins Finely mince or blend the garlic cloves with 1/2 cup of the distilled white vinegar until a smooth puree forms. (5 minutes)

Recipe View 2 mins In a large, heavy-bottomed saucepan (6-8 quart capacity), combine the garlic puree, the remaining 1 1/2 cups of distilled white vinegar, and the sugar. (2 minutes)

Recipe View 15 mins Over high heat, bring the mixture to a rolling boil, stirring constantly to prevent scorching. (10-15 minutes)

Recipe View 1 mins Once boiling rapidly, quickly add the liquid pectin, stirring vigorously to incorporate it fully. (1 minute)

Recipe View 1 mins Return the mixture to a hard boil, and continue boiling for precisely 1 minute, stirring constantly. This step is crucial for proper setting. (1 minute)

Recipe View 1 mins Remove the saucepan from the heat immediately after the 1-minute hard boil. (1 minute)

Recipe View 10 mins Carefully ladle the hot jelly into sterilized half-pint jars, leaving 1/4-inch headspace at the top of each jar. (10 minutes)

Recipe View 5 mins Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place sterilized lids on the jars, and screw on the bands until finger-tight. (5 minutes)

Recipe View 20 mins Process the filled jars in a boiling water bath for 5 minutes. Ensure the jars are fully submerged with at least 1-2 inches of water above the jar tops. (20 minutes)

Recipe View 3 hrs Carefully remove the jars from the boiling water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a 'pop' sound, indicating that the lids have sealed properly. (2-3 hours)

Recipe View 5 mins Once completely cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop, it is sealed. If any jars did not seal, refrigerate them and use the jelly within a few weeks.