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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Garlic Jelly Recipe

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This recipe for Garlic Jelly is from Susie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ - ¼ Cup Garlic, crushed
2 Cups White Wine Vinegar
3 Cups Water
1 pkg SureJel
5 ½ Cups Sugar
¼ tsp Butter
Directions:
Directions:
Bring garlic and vinegar to a boil; simmer 15 minutes. Pour into a glass bowl, cover and let stand for 24 hours. Strain through a wire strainer, squeezing out any liquid. Discard any solids. Bring vinegar, water and Sure Jel to a boil, stirring constantly. Add sugar then return to a boil, keep stirring for 2 minutes. Add butter then quickly skim off the foam. Seal in jars.
+*+ This jelly is good on meat such as pork. Also good on crackers with cream cheese.

 

 

 

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