jelly making?

Question

I am trying to find a recipe for Garlic Jelly. It is a lot like Red Pepper Jelly. I have found it in specialilty shops, and would love to find a recipe so I can make it.

Answer 1

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 drops food coloring -(optional)

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, & 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 approx. 5 cups

Answer 2

Hot Pepper Garlic Jelly

1 cup hot peppers, chopped (I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
1 red bell pepper or green bell pepper, chopped
1/4-1/2 cup chopped garlic, to taste
1 1/2 cups white vinegar
6 cups sugar
1-2 packet liquid Certo (or other liquid pectin)

I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.

Leave them boiling slightly till you are ready for them.

Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.

Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.

Bring to a boil, stirring often.

Boil for 5- 6 minutes.

Remove from heat and add Certo and stir.

Pour into 1/2 pint jars.

As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).

Leave them on the counter for a while to finish sealing.
If you notice the peppers settling just give the jar a little shake every once in a while.

After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!

**NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.

Answer 3

hard matter. query at yahoo. this may help!