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Ingredients

¼ cup garlic cloves, peeled 2 cups distilled white vinegar 5 cups white sugar 3 ounces liquid pectin

Nutrition Info

123.1 calories carbohydrate: 31.7 g cholesterol: : - fat: : - fiber: 0.1 g protein: 0.1 g saturatedFat: : - servingSize: - sodium: 0.4 mg sugar: 31.3 g transFat: : - unsaturatedFat: : -

In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

32 servings

The jelly can be used as a condiment. Add it to meat marinades, or brush it on roasts or poultry while cooking. Great with crackers and cream cheese.