- Servings: 3 - 4 cups
- 2 TB butter or margarine
- 1 head of garlic, minced
- 3 cups granulated sugar
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 3 oz liquid fruit pectin
In a good sized saucepan add the butter and garlic. Over medium heat, while stirring constantly (garlic burns easily.....so make sure you stir!) cook until the garlic is golden brown. This should take a couple of minutes....3 - 4? maybe more...just keep an eye on it, which shouldn't be too hard to do since you're standing there stirring it the whole time.
Add the sugar, vinegar (and the odor increases) and water. Keep cooking and stirring until the mixture comes to a rolling boil. Add the pectin and bring the mixture back to a rolling boil....and yes...you are still stirring. Stir and boil for 1 minute.
Remove your jelly from the heat. If there is any foam on top...skim it off. Carefully pour the jelly into heat resistant jars with lids.
Store in the refrigerator or freezer. It takes a bit of time to set....up to a week.