Garlic or Shallot Jelly.

Garlic or Shallot Jelly.


      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


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  • 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.


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