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Units: US | Metric
- 1Combine garlic or shallots and 3 cups of the vinegar in a 2 to 2 1/2 quart pan over medium heat.
- 2Simmer gently, uncovered, for 15 minutes.
- 3Remove from heat and pour into a glass jar.
- 4Cover and let stand at room temperature for 24 to 36 hours; then pour through a fine strainer into a bowl, pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible.
- 5Discard residue.
- 6Measure liquid; if necessary, add or reduce vinegar to make 2 cups.
- 7Prepare seven 1/2-pint canning jars.
- 8In a 5 to 6 quart pan, combine flavored vinegar, water, and sugar.
- 9Bring to a rolling boil over medium-high heat.
- 10Stir in pectin and bring to a rolling boil that cannot be stirred down.
- 11Boil, stirring constantly, for 1 minute.
- 12Remove from heat and skim off foam.
- 13Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/8-inch headspace.
- 14Wipe rims and threads clean; top with hot lids, then firmly screw on bands.
- 15Process in boiling water canner for 5 minutes.
- 16Store in a cool place for up to 2 years.
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Nutritional Facts for Garlic Or Shallot Jelly
Serving Size: 1 (1827 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 679.2
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.0 mg
- Total Carbohydrate 174.8 g
- Dietary Fiber 0.4 g
- Sugars 171.3 g
- Protein 0.6 g
The following items or measurements are not included:
white wine vinegar