Garlic Or Shallot Jelly Recipe
🕒 Cook Time: 21 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 36 minutes
Description:
Indulge in the delightful flavors of homemade Garlic Or Shallot Jelly! This recipe combines the richness of garlic or shallots with the tanginess of white wine vinegar, creating a versatile spread perfect for various culinary delights. Whether served with cheeses, meats, or used as a glaze, this jelly adds a touch of gourmet flair to your dining experience.
Recipe Category:
Jellies
Keywords:
Spreads, < 60 Mins, Canning, Easy
Ingredients:
- 1/2 cup garlic
- 3 shallots
- 2 cups white wine vinegar
- 6 cups water
- 1 cup sugar
Nutrition Facts (per serving):
- Calories: 679.3
- Fat Content: 0.1g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 3mg
- Carbohydrate Content: 174.9g
- Fiber Content: 0.5g
- Sugar Content: 171.4g
- Protein Content: 0.6g
Yield:
7 cups
Recipe Instructions:
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Prepare Flavored Vinegar: In a 2 to 2 1/2 quart pan over medium heat, combine garlic or shallots and 3 cups of white wine vinegar. Allow them to simmer gently, uncovered, for about 15 minutes, infusing the vinegar with their aromatic essence.
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Infusion Process: After simmering, remove the pan from heat and carefully pour the contents into a glass jar. Cover the jar and let it stand at room temperature for 24 to 36 hours, allowing the flavors to meld and intensify.
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Strain and Measure: After the infusion period, pour the mixture through a fine strainer into a bowl, pressing the garlic or shallots with the back of a spoon to extract as much liquid as possible. Discard any residue. Measure the liquid, adjusting the amount by adding or reducing vinegar to make 2 cups.
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Prepare Canning Jars: Prepare seven 1/2-pint canning jars by washing them thoroughly and sterilizing them.
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Cooking the Jelly: In a 5 to 6 quart pan, combine the flavored vinegar, water, and sugar. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
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Incorporate Pectin: Once the mixture reaches a rolling boil, stir in the pectin and continue to boil vigorously, ensuring it cannot be stirred down. Let it boil, stirring constantly, for 1 minute.
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Remove from Heat: After boiling, remove the pan from heat and skim off any foam that may have formed on the surface.
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Jar the Jelly: Using a ladle, carefully pour the hot jelly into the prepared half-pint jars, leaving about 1/8-inch headspace at the top of each jar.
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Seal and Process: Wipe the rims and threads of the jars clean, then top them with hot lids and firmly screw on the bands. Process the jars in a boiling water canner for 5 minutes to ensure proper sealing and preservation.
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Storage: Once processed, store the jars of garlic or shallot jelly in a cool place for up to 2 years, allowing the flavors to mature and develop over time.
Indulge in the gourmet experience of homemade Garlic Or Shallot Jelly, perfect for enhancing the flavors of your favorite dishes or gifting to friends and family. Enjoy the versatile culinary possibilities this delightful jelly brings to your table! 🍽️🌿
