Monday, May 16, 2011

Garlic Or Shallot Jelly

Garlic Or Shallot Jelly

Recipe By :ANDREA BOTTINI (GTDD49B)
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 5%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Finely chopped garlic -- OR- Shallots
3 cups White wine vinegar -- (about)
2 cups Water
6 cups Sugar
6 fluid ounces Liquid pectin -- OR 4 oz Dry pectin (or agar, if you prefer)
To finish: -- 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, 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.

Makes about 6 cups (about 24 one-quarter cup servings)

ChupaNote: add red pepper flakes to taste, for some heat, to boiling garlic and vinegar. I used Japanese rice vinegar.

Source:
"1recipe dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; trace Fat (0.1% calories from fat); trace Protein; 59g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Vegetable; 4 Other Carbohydrates.

Nutr. Assoc. : 20130 0 0 0 4434 0

No comments: