How To make Garlic Jelly
Ingredients
1/2
cup
garlic, finely chopped
2
cup
white wine vinegar
5 1/2
cup
sugar
3
cup
water
1
each
powdered pectin, 2 oz package
1/4
teaspoon
butter, or oil
2
each
food coloring, drops, optional
Directions:
Combine garlic & vinegar in a 2 quart kettle. Simmer mixture gently, uncovered, over medium heat for 15 minutes.
Remove pan from heat & pour mixture into a 1 quart glass jar. Cover & let stand at room temperature for 24-36 hours.
Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid & add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl. Combine the garlic-vinegar solution & the water in a 5 or 6 quart kettle. Add pectin, stirring well.
Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, & stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 minutes.
Remove pan from heat & skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package.
Makes approximately 5 cups.
How To make Garlic Jelly's Videos
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Full Recipe:
Canning Red Pepper & Garlic Jelly
Bernardin Chef Emerie Brine teaches a canning class in Northumberland County Ontario. Today's recipe is Red Pepper Jelly made with Proudly Northumberland red peppers and garlic. Please support local farmers by using regional ingredients whenever possible. Visit ProudlyNorthumberland.ca for our local farm gate guide -- a directory for local food in Northumberland County Ontario.
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Kholodetz/Meat Jelly Recipe/Холодец
This dish is probably the most popular on Russian table during New Year's celebration.
Kholodetz/Meat Jelly Recipe/Холодец
INGREDIENTS:
6 chicken thighs(skin and fat removed)
2 carrots
1 onion(skin on)
1 parsnip(optional)
2 bay leaves
4 cloves of garlic(for broth)
5-7 black peppercorns
1-2 tbs salt( to taste)
2 packages(16g) unflavored gelatin
2 eggs(hard boiled)
bunch of parsley
METHOD:
Put chicken in a large pot.
Add carrots and parsnip, add garlic.
cover chicken with 2 quarts(2 litter) of cold water and set on the stove to boil.
When your stock just starts to boil, remove foam that appears on the surface, add all spices and salt, cover the pot, reduce heat and let simmer for 2 hours.
After 30 min of cooking time, remove carrots and set aside.
Peal boiled eggs and set aside( we will need them for decoration)
10 minutes before cooking time is over, prepare gelatin by adding 200ml(¾cup) of cold water to it.
Turn off the heat under your stock.
Remove chicken pieces and set aside to cool.
Drain your chicken stock and season to taste.
Add 1 clove of minced garlic and prepared gelatin to hot broth.
Mix well.
Shred chicken pieces and place them in the large deep glass dish, spread around.
Pour chicken stock with gelatin over chicken.
Decorate with hard boiled eggs, carrots and parsley.
Place in the refrigerator overnight to set.
Enjoy next day with a side of horseradish.
Thank you so much for watching!
Please like and subscribe!
I will see you next year!
Happy New Year to you and your family and best wishes!
Nastassja:)
Canning Garlic Jelly #canning #jamitupjune2.0
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