Best Certo Herbed Garlic Jelly Recipes

GARLIC JELLY

Steps:

• In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
• Immediately fill five, sterilized half pint jars with the 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.

GARLIC JELLY

Steps:

• Combine garlic& vinegar in a 2 qt.
• 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.

GARLIC SCAPE AND JALEPENO JELLY

Steps:

• Finely chop all the veggies in a food processor.
• Add all ingredients (except Certo) in a cold pan and stir thoroughly.
• Bring to a boil.
• Boil for 5-6 minutes.
• Remove from heat.
• Add Certo and stir well.
• Pour into jars and rotate every 30 minutes to keep the solids suspended.

ROASTED GARLIC AND WHITE WINE JELLY

Steps:

• * To roast garlic: Cut off top of bulb, drizzle with a little olive oil and wrap tightly in foil. Bake at 350 for 25-30 minutes until soft.
• Place wine and garlic in a large saucepan.
• Add sugar and mix well.
• Bring to a full boil on high heat and boil hard for 1 minute, stirring constantly.
• Remove from heat and stir in pectin.
• Stir for a few minutes until pectin starts to set and the garlic is distributed evenly.
• Pour into warm, sterilized jars, filling up to 1/4 inch and seal with sterilized snap lids.

HOT PEPPER GARLIC JELLY

Steps:

• I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
• Leave them boiling slightly till you are ready for them.
• Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
• Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
• Bring to a boil, stirring often.
• Boil for 5- 6 minutes.
• Remove from heat and add Certo and stir.
• Pour into 1/2 pint jars.
• As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
• Leave them on the counter for a while to finish sealing.
• If you notice the peppers settling just give the jar a little shake every once in a while.
• After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
• **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.

HABANERO GARLIC JELLY

Steps:

• Put habaneros, bell pepper, & garlic in a food processor and process until they are finely minced - be careful not to turn it into mush.
• Put the minced vegetables into a large pot and add the sugar, vinegar, and lime juice. Mix well, and bring to a boil, stirring often.
• Cook over medium-high heat for 5 minutes, keeping any eye on the mixture to make sure it does not boil over the top of the pan.
• Remove from heat and stir in food coloring (if using).
• Add the pectin and stir briskly with a whisk for 3 minutes - this helps to evenly distribute the bits of pepper and garlic throughout the jelly.
• Ladle the jelly into sterilized half-pint jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.