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
Keto Garlic Jelly - Great for Precision PSMF
This Keto Garlic Jelly is amazing. It is a great treat on PSMF days too!
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Seasoned acorn jelly (Dotorimuk: 도토리묵)
Check out the written recipe, tips, photos, and some funny stories about this dish on my website please!
Ingredients:
For dotorimuk
½ cup acorn jelly powder (dotori mukgaru)
3 cups water
½ ts salt
For the seasoning sauce
⅓ cup soy sauce
2 ts honey or sugar
3 garlic cloves, minced
3 stalks of green onions, chopped
1 tbs hot pepper flakes
1 tbs and 2 ts toasted sesame oil
1 tbs toasted sesame seeds, add right before serving so they don't lose their crispiness
garnish with shredded red pepper (shilgochu)
For the vegetables, you can use
2 cups lettuce cut into bite size pieces
¼ cup onion, sliced thinly
1 cup's worth edible chrysanthemum (ssukgat), cut into bite size
3-5 perilla leaves, chopped
2 tbs worth carrot, shredded
½ cup's worth cucumber, thinly sliced
1 red chili pepper, chopped
1 green chili pepper, chopped
In a large bowl, combine all the ingredients for dotorimuk. Stir with a wooden spoon and strain to remove any lumps. Pour the mixture into a thick bottomed pot and stir over medium heat about 7-8 minutes until it bubbles.
Lower the heat and stir another 5 minutes.
Pour the mixture into a rectangular glass container and let it cool down.
Put it into the fridge for about 4-7 hours until it's solid.
Create the seasoning sauce by combining soy sauce, sugar or honey, hot pepper flakes, garlic, and sesame oil in a mixing bowl. Set aside.
Take the acorn jelly out of the fridge. Turn the glass container upside down over your cutting board so the solidified jelly slides out in one piece. Cut into bite sized pieces 2 inch x 1 inch and ¼ inch thick.
*tip: Use a crinkle cutter to make a nice wavy pattern on each piece of jelly
Put all the vegetables in a large bowl. Mix with the seasoning sauce by hand.
Add the dotorimuk and gently mix it all together.
Transfer to a serving plate. Sprinkle sesame seeds over top and serve.
Easy Pepper Jelly ???? #shorts
Easy Pepper Jelly
This is the perfect addition to any meal! Add it to your sandwich, rice & beans or even on top of your meats! It’s so delicious and spicy!
INGREDIENTS
▢ 16 spicy peppers
▢ 1/2 tsp onion powder
▢ 1/2 tsp garlic powder
▢ 1 tsp salt
▢ 2 Tbsp white vinegar
▢ 1 cup olive oil
DIRECTIONS
1. Add all your ingredients to a food processor.
2. Once everything is well chopped and pasty, add it to a pan over medium heat for 5 minutes.
3. Let it cool and add it to a jar or container.
4. Refrigerate after use. Keep in the refrigerator.
TIP
1. You can remove any excess oil or keep it in the jar. The oil preserves the peppers.
#youtuber #foodie #peppers #foodies #short #viral #easyrecipes #recipe #food #spicy #peppers #youtubechannel #youtubeshorts #youtubeshort #channel #foodchannel #yummy #viralvideos #viralshorts #viralvideo #viralshort
Canning Garlic Jelly #canning #jamitupjune2.0
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Meat jelly (pihtije) recipe #carnivorediet
Here is my meat jelly or pihtije recipe! A few notes: first, you can use whatever bone-in meats you would like, but the ham hocks give it a nice flavor and used some frozen veal we had laying around. You definitely need there to be bones because that is where the gelatin will come from. Second, mince or puree the garlic, I did not make the pieces small enough. Finally, be sure to skim the fat off the top of the liquid after draining the meat, I forgot to do this and I had to scrape a layer of fat off of the finished product. It came off easily, but it was an unneeded extra step. Let me know if you attempt this meat jelly recipe and what you think!
#carnivore #carnivorediet #carnivorehighfat #carnivoreweightloss
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The Most Versatile Jelly on the Planet!
#GarlicJelly #GarlicRosemaryJelly @suburbanhomesteaderwy-az
Today at Apple Cottage I made Garlic Rosemary Jelly. Probably the most versatile jelly on the planet. From using it on breads, to meats, to vegetables, one of my favorites is on fried potatoes at breakfast time. It is an amazing jelly that will surprise and delight your taste buds.
Garlic Rosemary Jelly Recipe
(Will make approximately 10 cups of Jelly)
2 cup chopped Garlic
4 1/2 cups Red Wine Vinegar
Put in large non-aluminum stock pot. Mix.
10 teaspoons of calcium water **if you are using Pomona Pectin
Add to Garlic and Vinegar Mixture. Bring to a rolling boil.
5 1/3 cups Sugar
10 teaspoons Pomona Pectin
In a large bowl, mix sugar and Pomona Pectin. Add to boiling mixture, stirring 2-3 minutes. Bring back to a boil and stir for 1 minute. Remove from heat.
2 Tablespoons Dried Rosemary
Stir in Rosemary into jelly and pour into jars. Put filled jars into boiling water in water bath canner, boil jelly for 15 minutes. Cool. Jelly will last sealed for 1 year.
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