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garlic bulks in a white dish towel
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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.
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
U.S. - Metric

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.

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.