Garlic Jelly
Garlic Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Notes
This jelly must be started 24 hours before you plan to make it.
*It is important for canning safety to use vinegar that is 5% acidity.
Servings 3 cups
Ingredients
- 1 cup red wine vinegar 5% acidity *see note
- 2 Tablespoons minced garlic
- 1 cup water
- 2 teaspoons calcium water see step #1
- 1 1/3 cups sugar divided
- 2 teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water. Todo this, combine ½ teaspoon calcium powder (in the small packet in your box ofPomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Measure vinegar into bowl. Mince garlic and add to vinegar. Cover and let stand for 24 hours.
- After 24 hours, strain vinegar to remove garlic. Garlic can be discarded. Add 1 cup water to strained vinegar and stir to mix. Set aside.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Put vinegar/water combination into a sauce pan.
- Add calcium water to sauce pan and mix well.
- Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring vinegar mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
- Once pectin is dissolved, add the additional 1/3 cup sugar and stir well while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Hello. Can apple cider vinegar be used?
As long as it is 5% acidity, it sure can be!
Can this be made using garlic scapes? If not, which recipe could I use if I were to use scapes instead?
Thanks!
Hello Katy,
Yes, using garlic scapes in this recipe should be just fine, though you may need more than 2 tablespoons to get much flavor in the jelly. You could also try using your garlic scapes in our Herb Jelly recipe, HERE.
Does the garlic flesh have to be discarded??? I would love to leave it in, for texture.
You sure can!
Question! I just made this, could you use…MORE garlic? Haha I’m actually very sincere about this! My family LOVES garlic, and we live near Gilroy, CA (look it up it you’re unfamiliar)!
Hello Milissa,
Great question! We too LOVE garlic (and Gilroy!). We have never tested this recipe with additional garlic, it may throw of the pH level of the jelly. There are other, similar recipes, that have up to 1/4 cup of crushed garlic…but again our recipe has not been tested with that amount.
Happy jamming!
Is it possible that this beautiful jelly could be made with powder garlic? and if possible, how much of each ingredient?
Please let me know.
Thank you so much.
Yudith
Hello Yudith,
For this recipe, powdered garlic may not work. We think that process would prohibit the jelly from turning out well, and the consistency may be unappealing. That being said, you can always give it a try!
Kindly, Shelby
Do you have to discard the garlic? Is that just to preserve jelly texture?
Can I double the garlic jelly recipe?
Hello Patsy,
You sure can!
Enjoy,
Shelby
Hello, is it ok to use white wine vinegar? Thank you!
Hello Kerri,
You can absolutely use a combination of both garlic and rosemary, you may need to steep a bit more rosemary and mince or smash the garlic before creating your “herb tea” so that the flavors are equally strong.
Please let me know if there is anything else I can help you with!
Have a wonderful day!
Kindly,
Shelby