Garlic Jelly

Garlic Jelly is a low-sugar cooked jelly made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: about 3 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Note: This jelly must be started 24 hours before you plan to make it.

Garlic Jelly Ingredients

1 cup red wine vinegar 5% acidity*
2 Tablespoons minced garlic
1 cup water
2 teaspoons calcium water
1 1/3 cups sugar, divided
2 teaspoons Pomona’s pectin powder

Garlic Jelly Directions

1. Measure vinegar into bowl. Mince garlic and add to vinegar. Cover and let stand for 24 hours.

2. After 24 hours, strain vinegar to remove garlic. Garlic can be discarded. Add 1 cup water to strained vinegar and stir to mix. Set aside.

3. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use

4. Put vinegar/water combination into a sauce pan.

5. Add calcium water to sauce pan and mix well.

6. Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

7. Bring vinegar mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.

8. Once pectin is dissolved, add the additional 1/3 cup sugar and stir well while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.

9. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

*It is important for canning safety to use vinegar that is 5% acidity.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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6 thoughts on “Garlic Jelly

  1. Is it possible that this beautiful jelly could be made with powder garlic? and if possible, how much of each ingredient?
    Please let me know.
    Thank you so much.
    Yudith

    • Hello Yudith,
      For this recipe, powdered garlic may not work. We think that process would prohibit the jelly from turning out well, and the consistency may be unappealing. That being said, you can always give it a try!

      Kindly, Shelby

    • Hello Kerri,
      You can absolutely use a combination of both garlic and rosemary, you may need to steep a bit more rosemary and mince or smash the garlic before creating your “herb tea” so that the flavors are equally strong.

      Please let me know if there is anything else I can help you with!

      Have a wonderful day!

      Kindly,
      Shelby

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