garlic bulks in a white dish towel

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.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use
  • 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.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Share this:

11 Responses

  1. Suz
    | Reply

    Does the garlic flesh have to be discarded??? I would love to leave it in, for texture.

    • Shelby Collings
      | Reply

      You sure can!

  2. Milissa
    | Reply

    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)!

    • Shelby Collings
      | Reply

      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!

  3. Yudith V. Smith
    | Reply

    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

    • Shelby Collings
      | Reply

      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

    • Deb Wallace
      | Reply

      Do you have to discard the garlic? Is that just to preserve jelly texture?

  4. Patsy Evans
    | Reply

    Can I double the garlic jelly recipe?

    • Shelby Collings
      | Reply

      Hello Patsy,

      You sure can!

      Enjoy,
      Shelby

  5. Kerri
    | Reply

    Hello, is it ok to use white wine vinegar? Thank you!

    • Shelby Collings
      | Reply

      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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating