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.
Nancy
Hello. Can apple cider vinegar be used?
Shelby Collings
As long as it is 5% acidity, it sure can be!
Katy
Can this be made using garlic scapes? If not, which recipe could I use if I were to use scapes instead?
Thanks!
Shelby Collings
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.
Suz
Does the garlic flesh have to be discarded??? I would love to leave it in, for texture.
Shelby Collings
You sure can!
Milissa
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
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!
Yudith V. Smith
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
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
Do you have to discard the garlic? Is that just to preserve jelly texture?
Patsy Evans
Can I double the garlic jelly recipe?
Shelby Collings
Hello Patsy,
You sure can!
Enjoy,
Shelby
Kerri
Hello, is it ok to use white wine vinegar? Thank you!
Shelby Collings
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