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Garlic Jelly

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Garlic Jelly

1/2 cup garlic cloves, peeled
2 cups distilled white vinegar
5 cups white sugar
3 ounces liquid pectin

In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In an 8-quart saucepan, combine the garlic mixture, remaining vinegar and sugar. Bring the mixture to a boil, stirring continuously. Add the pectin and return the mixture to a boil for one minute, stirring continuously. Remove from the heat and place the mixture into fill five sterilized half-pint mason jars, being careful to leave 1/4-inch of room at the top of each jar. Wipe the jar tops and threads clean before placing hot sealing lids on the jars. Screw the rings on loosely. Boil the jars in a deep pot for 5 minutes. Allow the jars to cool completely before tightening the screw rings. Goes great with meat or crackers.

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1 comment

1 Sharon { 06.15.11 at 11:57 am }

Wow, does this sound great!! Can’t wait to try it. I wonder if it can be made in a “no-cook way” for freezing (like no-cook strawberry jelly, etc.). Does anyone have any idea? Thanks.

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