Garlic or Shallot Jelly.
Garlic or Shallot Jelly.
INGREDIENTS
3 oz (85g) finely chopped Garlic or Shallots
24 fl.oz (700ml) White wine vinegar
16 fl.oz (450ml) Water
3lb (1.4kg) Sugar
1⁄2 Bottle Certo
METHOD
- Mix the garlic or shallots with vinegar and simmer gently, uncovered, over medium heat for 15 minutes.
- Remove from heat and pour into a suitable glass jar or casserole: cover and let stand at room temperature for 24 to 36 hours.
- Pour vinegar through a wire strainer into a large pan, pressing garlic or shallots with the back of a spoon to get as much liquid as possible; then discard residue.
- Add water and sugar.
- Bring to a full rolling boil over medium high heat.
- Stir in Certo and bring to a boil, stirring constantly for 1 minute.
- Skim if necessary, pot and cover.
MAKES 5lb OF JELLY.
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