Certo Herbed Garlic Jelly Recipes

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GARLIC JELLY



Garlic Jelly image

The jelly can be used as a condiment. Add it to meat marinades, or brush it on roasts or poultry while cooking. Great with crackers and cream cheese.

Provided by BUMBLEBEEBOOGIE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 32

Number Of Ingredients 4

¼ cup garlic cloves, peeled
2 cups distilled white vinegar
5 cups white sugar
3 ounces liquid pectin

Steps:

  • In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
  • Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

Nutrition Facts : Calories 123.1 calories, Carbohydrate 31.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 31.3 g

WINE JELLY



Wine Jelly image

This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.

Provided by Juanita Peek

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 40

Number Of Ingredients 4

3 ½ cups wine
½ cup fresh lemon juice
1 (2 ounce) package dry pectin
4 ½ cups white sugar

Steps:

  • Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
  • Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Nutrition Facts : Calories 106 calories, Carbohydrate 23.4 g, Sodium 1.1 mg, Sugar 22.7 g

CERTO HERBED GARLIC JELLY



CERTO Herbed Garlic Jelly image

Put something awesome on the condiment tray! How about garlic jelly? This CERTO Herbed Garlic Jelly is a treat for garlic lovers and rosemary fans.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.

Number Of Ingredients 7

1-3/4 cups dry white wine
1/4 cup minced garlic
1/4 cup white wine vinegar
2 Tbsp. finely chopped fresh rosemary
3-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Mix wine, garlic, vinegar and rosemary in 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

HOT PEPPER GARLIC JELLY



Hot Pepper Garlic Jelly image

I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.

Provided by riffraff

Categories     Jellies

Time 36m

Yield 6 1/2-7 half pints

Number Of Ingredients 6

1 cup hot pepper, chopped (I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
1 red bell peppers or 1 green bell pepper, chopped
1/4-1/2 cup chopped garlic, to taste
1 1/2 cups white vinegar
6 cups sugar
1 -2 packet liquid Certo (or other liquid pectin)

Steps:

  • I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
  • Leave them boiling slightly till you are ready for them.
  • Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
  • Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
  • Bring to a boil, stirring often.
  • Boil for 5- 6 minutes.
  • Remove from heat and add Certo and stir.
  • Pour into 1/2 pint jars.
  • As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
  • Leave them on the counter for a while to finish sealing.
  • If you notice the peppers settling just give the jar a little shake every once in a while.
  • After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
  • **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.

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