Condiments, Dressings & Sauces > Garlic > Garlic Pepper Jelly >
Garlic Pepper Jelly
1/2 C garlic cloves, peeled & sliced
2 C water
3 C granulated sugar (more or less to taste)
1/4 C white wine vinegar
1/2 tsp. salt
1/4 tsp. cayenne pepper (more or less to taste)
1 pouch (3 oz.) liquid pectin
Add garlic and half the water to a food processor or blender; puree until fine and foamy. Pour mixture into a large saucepan over medium heat; add the remaining water. Simmer and stir for about two minutes; remove from heat and skim the top of mixture. Measure about two cups of the puree; discard extra and return to saucepan. Stir in the sugar, vinegar, salt and cayenne pepper. Cook over medium-high heat, stirring, until mixture comes to a rapid boil. Add the pectin, stir; bring mixture to a boil again. Allow to boil for about one minute. Remove saucepan from heat; skim off foam. Ladle the mixture into half-pint canning jars; leave a 1/8-inch headspace in jars. Cover jars with sterilized two-piece canning lids. Store in a cool place; mixture will keep for about one year. Recipe makes about four cups of jelly.
Uses: Roasted or grilled meats, or with crackers as an appetizer.
Related Link:
Food Fare Culinary Collection: Garlic Galore
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