How To make Garlic Jelly
Ingredients
1/2
cup
garlic, finely chopped
2
cup
white wine vinegar
5 1/2
cup
sugar
3
cup
water
1
each
powdered pectin, 2 oz package
1/4
teaspoon
butter, or oil
2
each
food coloring, drops, optional
Directions:
Combine garlic & vinegar in a 2 quart kettle. Simmer mixture gently, uncovered, over medium heat for 15 minutes.
Remove pan from heat & pour mixture into a 1 quart glass jar. Cover & let stand at room temperature for 24-36 hours.
Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid & add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl. Combine the garlic-vinegar solution & the water in a 5 or 6 quart kettle. Add pectin, stirring well.
Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, & stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 minutes.
Remove pan from heat & skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package.
Makes approximately 5 cups.
How To make Garlic Jelly's Videos
Red Pepper & Garlic Jelly Recipe
Learn how to make this delicious Bernardin inspired Red Pepper & Garlic Jelly , step by step instructions #canningwithbernardin
Full Recipe:
#pineapple #candy #shortvideo garlic jelly
Last Jam of the summer season. Hot Pepper Garlic Jelly.
Garlic Jelly and Cream Cheese Dip
This holiday season try something new! Like Garlic Jelly spooned over cream cheese. This delicious new take on that old favorite pepper jelly over cream cheese is just as good if not better:) Give it a try today! #easyrecipe #easy #turnips2tangerines #myyoutuberecipe #garlic #garlicjelly #creamcheese #dip #appetizer #holiday
Turnips 2 Tangerines shares recipes and ramblings from my everyday life.
Tasty Dip: Easy Shrimp Cocktail Dip
More Recipes on: Turnips 2 Tangerines
email: lynn@turnips2tangerines.com
Facebook: Turnips 2 Tangerines
Twitter: @turnips2tangeri
Things mentioned in video:
Cream cheese
Garlic Jelly- Growing With Him Gardens
For Updates and Information on New Videos,
Please Like and Subscribe!
#turnips2tangerines
Canning Red Pepper & Garlic Jelly
Bernardin Chef Emerie Brine teaches a canning class in Northumberland County Ontario. Today's recipe is Red Pepper Jelly made with Proudly Northumberland red peppers and garlic. Please support local farmers by using regional ingredients whenever possible. Visit ProudlyNorthumberland.ca for our local farm gate guide -- a directory for local food in Northumberland County Ontario.
Seasoned acorn jelly (Dotorimuk: 도토리묵)
Check out the written recipe, tips, photos, and some funny stories about this dish on my website please!
Ingredients:
For dotorimuk
½ cup acorn jelly powder (dotori mukgaru)
3 cups water
½ ts salt
For the seasoning sauce
⅓ cup soy sauce
2 ts honey or sugar
3 garlic cloves, minced
3 stalks of green onions, chopped
1 tbs hot pepper flakes
1 tbs and 2 ts toasted sesame oil
1 tbs toasted sesame seeds, add right before serving so they don't lose their crispiness
garnish with shredded red pepper (shilgochu)
For the vegetables, you can use
2 cups lettuce cut into bite size pieces
¼ cup onion, sliced thinly
1 cup's worth edible chrysanthemum (ssukgat), cut into bite size
3-5 perilla leaves, chopped
2 tbs worth carrot, shredded
½ cup's worth cucumber, thinly sliced
1 red chili pepper, chopped
1 green chili pepper, chopped
In a large bowl, combine all the ingredients for dotorimuk. Stir with a wooden spoon and strain to remove any lumps. Pour the mixture into a thick bottomed pot and stir over medium heat about 7-8 minutes until it bubbles.
Lower the heat and stir another 5 minutes.
Pour the mixture into a rectangular glass container and let it cool down.
Put it into the fridge for about 4-7 hours until it's solid.
Create the seasoning sauce by combining soy sauce, sugar or honey, hot pepper flakes, garlic, and sesame oil in a mixing bowl. Set aside.
Take the acorn jelly out of the fridge. Turn the glass container upside down over your cutting board so the solidified jelly slides out in one piece. Cut into bite sized pieces 2 inch x 1 inch and ¼ inch thick.
*tip: Use a crinkle cutter to make a nice wavy pattern on each piece of jelly
Put all the vegetables in a large bowl. Mix with the seasoning sauce by hand.
Add the dotorimuk and gently mix it all together.
Transfer to a serving plate. Sprinkle sesame seeds over top and serve.