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

garlic


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.