Recipe Details
Ingredients
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¼cupgarlic cloves, peeled
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2cupsdistilled white vinegar
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5cupswhite sugar
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3ouncesliquid pectin
Cooking Directions
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In a food processor or blender, blend garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring mixture to a boil, stirring constantly. Quickly add pectin. Return mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat.
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Immediately fill five, sterilized half pint jars with 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
Full Nutrition Label | |
---|---|
Servings Per Recipe32 | |
Calories123 | |
% Daily Value * | |
Sodium 0mg |
0% |
Total Carbohydrate 32g |
12% |
Dietary Fiber 0g |
0% |
Total Sugars 31g |
|
Protein 0g |
0% |
Vitamin C 0mg |
0% |
Calcium 2mg |
0% |
Potassium 11mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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