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Garlic Jelly

Photo: William Dickey; Styling: Leslie Byars Simpson
Yield Makes 7 (1/2-pint) jars
Scoop this flavorful garlic jelly over cream cheese and serve with crackers for an easy, delicious appetizer.


  • 1/2 cup finely chopped garlic
  • 2 cups white wine vinegar
  • 3 cups water
  • 1 (1 3/4-ounce) package powdered pectin
  • 5 1/2 cups sugar
  • 1/4 teaspoon vegetable oil
  • 2 drops green liquid food coloring (optional)

How to Make It

  1. Bring garlic and vinegar to a boil in a 2-quart saucepan; reduce heat, and simmer 15 minutes. Pour into a glass bowl; cover and let stand 24 hours.

  2. Pour vinegar mixture through a wire-mesh strainer into a 1-cup glass measuring cup, pressing garlic with the back of a spoon to squeeze out liquid; discard solids.

  3. Bring vinegar mixture, 3 cups water, and pectin to a boil in a 5-quart saucepan, stirring constantly. Add sugar; return to a boil, stirring constantly. Add oil; boil, stirring constantly, 2 minutes. Remove from heat, and skim off foam with a metal spoon. Add food coloring, if desired.

  4. Pour hot jelly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.

  5. Process in boiling-water bath 5 minutes. Use on grilled chicken, pork, and lamb.