How To make Garlic Or Shallot Jelly
1/2 c Finely chopped garlic
-OR- Shallots 3 c White wine vinegar (about)
2 c Water
6 c Sugar
6 fl Liquid pectin; OR
4 oz Dry pectin
Food coloring (optional) In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours. Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue. Measure liquid & add vinegar if needed to make 2 cups. To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute. To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes. If desired, stir in 2 drops red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. FROM: ANDREA BOTTINI (GtdD49B)
How To make Garlic Or Shallot Jelly's Videos
How to Make Savory-Sweet Shallot Jam With 3 Ingredients | Big Little Recipes
This Big Little Recipe for shallot jam is invaluable to have around. It’s wonderful on buttered toast. Or smeared inside a grilled cheese. Or turned into a super-vinaigrette with olive oil and white wine vinegar. Or tossed with hot pasta and Greek yogurt. Or served alongside skillet pork chops or roast chicken or—you get the idea. It’s good with everything except ice cream, and honestly, Emma hasn't tried that...so who knows? GET THE RECIPE ►►
INGREDIENTS
Neutral oil, such as canola or grapeseed
2 pounds shallots, peeled and chopped
3/4 teaspoon kosher salt
1/2 cup granulated sugar
6 tablespoons malt vinegar (or another variety), divided
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This recipe was created and adored in our family since day one. It combines really simple ingredients into one complex and wonderful flavor. The shiitake give a meaty, earthy flavor, while the chickpeas and the spices remain classic- cumin, coriander, garlic powder, cayenne pepper + some nutritional yeast for an extra hint. Combined with the parsley and some oat flour, the result is a healthy, delicious falafel packed with protein and fiber! Serious yum.
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Category: Howto & Styles
Shallots in Oil
Keeping chopped shallots in oil in the refrigerator is a good way to always have shallots available for any recipe.
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February 19: Tomato Shallot Jam
2/19/12 - 7am - Chef Brian Hardy from Cook Street School of Culinary Arts prepares tomato shallot jam.