Garlic Jelly
Transform your pantry with the bold and versatile flavor of Garlic Jelly, a unique condiment that combines the rich depth of fresh garlic with the tangy brightness of white vinegar and the perfect hint of sweetness. This homemade jelly is an ideal balance of savory and sweet, making it a standout addition to cheese boards, sandwiches, glazes, and more. With just 6 large garlic cloves, granulated sugar, liquid pectin, and a few pantry staples, this recipe delivers a silky, golden spread that’s easy to prepare and perfect for canning. Whether you’re hosting a gourmet gathering or looking to elevate everyday meals, Garlic Jelly will add a sophisticated twist to your culinary repertoire. Embrace its long shelf life and gift-ready appeal while enjoying the satisfaction of creating a condiment that’s as flavorful as it is versatile.
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Recipe Information
Ingredients
- 6 large Garlic cloves, peeled and minced
- 1.5 cups White vinegar
- 0.5 cup Water
- 3.5 cups Granulated sugar
- 3 ounces Liquid pectin
- 0.25 teaspoons Salt
- 0.5 teaspoons Butter (unsalted, optional, to reduce foaming)
Instructions
Prepare your equipment by thoroughly sterilizing your jars, lids, and rings in boiling water. Keep them hot until ready to use.
In a large, heavy-bottom pot, combine the minced garlic, white vinegar, water, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Reduce the heat to low and simmer the mixture for 5 minutes to allow the garlic to soften and infuse the liquid.
Gradually stir in the granulated sugar, ensuring it dissolves completely. Increase the heat and bring the mixture to a full rolling boil that cannot be stirred down.
Add the liquid pectin to the boiling mixture. If using butter, add it now to reduce foaming. Stir well and let the mixture return to a full rolling boil. Boil for exactly 1 minute, stirring constantly.
Remove the pot from heat and skim off any foam that appears on the surface.
Carefully ladle the hot jelly into the prepared jars, leaving 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth, then secure the lids and rings.
Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Remove the jars and allow them to cool on a towel-lined counter for 12-24 hours. Check the seals by pressing down on the lids; they should not flex.
Store sealed garlic jelly jars in a cool, dark place for up to 1 year. Any unsealed jars should be refrigerated and used within 3 weeks.
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 713.5 g | 259% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 700.1 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
