Garlic Jelly

Preparation info

  • Makes about

    3 lb

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Ingredients

  • 4 heads garlic cloves, separated and peeled
  • 3 lb / 1.35 kg co

Method

Crush the garlic with the blade of a knife. Chop the apples, and simmer both ingredients in the water until soft. Strain through a jelly bag suspended over a large bowl. Measure the juice collected, and pour it into a large saucepan. For every 3 pt / 1.70