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Ingredients

How to make it

  • Puree the garlic with half of the water in a blender or food processor, running the machine until the texture is fine (the puree will be foamy). Pour into a large saucepan and add the second cup of water. Set over medium heat and bring to a simmer; simmer, stirring for 2 minutes, then remove from the heat and skim. Measure out 1 3/4 cups of the puree, discarding any surplus, and return it to the pan.
  • Stir in the sugar, vinegar, salt and hot pepper. Set over medium-high heat and heat, stirring, until the mixture boils hard (a rolling boil that cannot be stirred down). At once add the pectin, stirring, and bring again to a hard rolling boil. Start timing and boil for exactly 1 minute. Remove from the heat.
  • Skim off any foam, then ladle the jelly into sterlized jelly glasses or half-pint canning jars, leaving 1/2 " of headspace in glasses and 1/8 " in jars. Seal the jelly in glasses with a film of melted paraffin; cover jars with sterilized two-piece canning lids following the manufacturer's directions. Cool the jelly completely, then cover jelly glasses with their lids. This jelly takes a few days to set, so don't plan on using it at once. Stored in a cool cupboard, it will keep for a year. Makes about 4 cups.

Reviews & Comments 5

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    " It was excellent "
    ayngelwing ate it and said...
    Oh, boy.... this sounds incredible.... 5!!!!
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    " It was excellent "
    lovingmybabbyalways ate it and said...
    5
    Was this review helpful? Yes Flag
    " It was excellent "
    lovingmybabbyalways ate it and said...
    Mmmm I think breakfast just got spicy.
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    " It was excellent "
    hollymayb ate it and said...
    Bea- another fantastic post! I'll be trying this in the fall! (can't imagine canning in an apartment in the summer :D )
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    " It was excellent "
    jett2whit ate it and said...
    yep, I don't think this would go too good with peanut butter....
    I do believe it would be good on some grilled chicken!
    Was this review helpful? Yes Flag

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