Garlic Jelly

When I had a small art studio in Michigan, I also had a small gift shop. I sold the inimitable products of Stonewall Kitchen. Their pepper jelly and garlic/onion jam were best sellers. So when I came across this recipe, I jumped on it.

Everyone should make garlic jelly. It's inexpensive. Tasty. Versatile. Ingredients are simple and easy to find. The first time I made it was from sheer curiosity. Now I just often miss it. It's great with pork and lamb. Spread a little on a chicken sandwich. Add a spoonful to pasta ... or mix in with your favorite sauce/gravy. 

You can't beat it with cream cheese on a cracker.

Once, I made it with rosemary--a real knock out. Some people add red pepper flakes or an infusion of parsley.

I prefer 1/2 pint jars because I love to give away as gifts, especially around the holidays.

Yield: About 5-6 cups

• 1/2 cup fresh garlic, peeled and finely chopped
• 2 cups white wine vinegar
• 5.5 cups white sugar
• 3 cups filtered water
• 1, 2-ounce package dry pectin
• 1/4 teaspoon butter
• 2 drops food coloring, (red, green, yellow, orange) optional

1. Combine garlic and vinegar in a 2-qt. saucepan/kettle. Bring to a gentle simmer, not a boil, and simmer for 15 minutes.
2. Remove pan from heat and carefully pour hot liquid into a one-quart canning jar. Cover and let sit for 24-36 hours.
3. Pour the cooled, flavored vinegar through a wire sieve/strainer, pressing the garlic with the back of a spoon to squeeze out as much liquid as possible.
4. Discard residue left in sieve.
5. Measure the liquid. You want one cup. If you need don't have enough liquid, add enough vinegar to make one cup. Set aside.
6. Measure sugar into a bowl.
7. Combine the garlic/vinegar solution and the 3 cups water in 5-6 quart kettle. Add pectin. Stir well to combine.
8. Over med/high heat, bring mixture to a boil, stirring constantly to avoid scorching. Now add sugar and stir well.
9. Bring to a rolling boil. Add butter to reduce foam. Boil hard for 2 minutes.
10. Remove pan from heat. Carefully skim off foam. If using, add food colorings. 
11. Pour into prepared jelly jars/glasses
12. Seal according to directions on brand of pectin you used.