Garlic Jelly

READY IN: 50mins
Recipe by Steve P.

Homade Garlic Gelly

Top Review by Dione Young

This is my most requested treat! Since I started cooking, garlic has been my most noted & favorite ingredient. The family joke is I cook everything with garlic in it. I made a variety of jellies one year for Christmas gifts. There was the far too often upturning of the nose at the thought of garlic jelly! Once folks tasted the stuff on crackers, with cream cheese, they loved it! My addition to the recipe is adding 1/4 cup red pepper flakes to each batch so the jelly was very pretty. Food coloring is optional, if the jelly is too dark, you can't see the flakes. Add the flakes after boiling the jelly for a mild hint of heat. Boil the flakes in the jelly for some real kick. I have made several batches using Apple Cider Vinegar instead of white wine vinegar. The cost savings means tons more jelly for sharing.

Ingredients Nutrition


  1. Combine garlic& vinegar in a 2 qt.
  2. kettle.
  3. Simmer mixture gently, uncovered, over medium heat for 15 minutes.
  4. Remove pan from heat& pour mixture into a 1 quart glass jar.
  5. Cover& let stand at room temperature for 24-36 hours.
  6. Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid.
  7. Discard any residue.
  8. Measure the liquid& add vinegar, if needed, to make 1 cup.
  9. Measure sugar into a dry bowl.
  10. Combine the garlic-vinegar solution& the water in a 5 or 6 quart kettle.
  11. Add pectin, stirring well.
  12. Over high heat, bring mixture to boil, stirring constantly to avoid scorching.
  13. Add sugar,& stir well.
  14. Bring mixture to a full, rolling boil.
  15. Add butter to reduce foaming.
  16. Continue stirring.
  17. Boil the mixture hard for exactly 2 minutes.
  18. Remove pan from heat& skim off any foam.
  19. Add red, yellow or orange food coloring if desired.
  20. Pour jelly into prepared glasses.
  21. Seal according to directions on recipe folder in pectin package.

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