This jelly is excellent served with lamb, pork or chicken, goes well with cheeses and can also be used in cooking. I took this recipe from the Big Book of Preserving the Harvest and altered it to fit the powdered pectin I had available to me.Ingredients:3
This jelly is excellent served with lamb, pork or chicken, goes well with cheeses and can also be used in cooking. I took this recipe from the Big Book of Preserving the Harvest
and altered it to fit the powdered pectin I had available to me.
3 cups white wine vinegar
½ cup fresh garlic, pealed and finely chopped
6 cups sugar
2 cups water
50 to 100 grams powdered pectin
1. In a source pan, simmer the vinegar and garlic for about 15 minutes. Remove the pan from the head and cool slightly
2. Pour the liquid into a clean one litre jar. Cover the jar and let stand at room temperature for 24-48 hours.
3. Strain the vinegar and garlic through a wire strainer into a heavy based pot. Measure two cups of liquid, adding more uncooked white wine vinegar if necessary.
4. Add the sugar and the water to the vinegar, stirring to dissolve the sugar. Bring to a full rolling boil over high heat.
5. Stir in the pectin and return the mixture to the boil for five minutes. Remove from heat and test for set. To test for set place a small about of the liquid onto a small plate that has been chilled in the fridge. Return it to the fridge for 30 seconds. Remove it from the fridge and using your finger, draw a line through the jelly on the plate. If has set it should crinkle. If it has not set return to pot to the heat and cook for an additional few minutes and test again.
6. Skim off any foam with a metal spoon.
7. Pour the jelly into hot, clean jars, leaving a 1 cm head-space. Cap with your new lids.
8. Process in a boiling water bath for 10 minutes. Remove the jars with your jar lifter
and allow to cool on the kitchen counter.
9. Label with the date, so as to be sure to rotate your stock in the pantry.
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