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.
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
- 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
- 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.