Red Pepper and Garlic Jelly

Garlic is so healthy for you and this is a wonderful jelly that adds to any meat, sandwich, mix into a pasta salad, the options are unlimited! This is a preserve you will want on your shelf.


RED PEPPER AND GARLIC JELLY 3 x 250ml jars

1 C. finely chopped seeded red pepper
3 large cloves garlic, cut into thin slivers
¾ C. cider vinegar
3 C. granulated sugar
1 pouch liquid pectin

Prepare jars and lids.

In large, deep stainless steel saucepan, combine red peppers, garlic and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for 1 minute. Remove from heat and quickly skim off foam.
Quickly pour hot jelly into hot jars leaving ¼ inch headspace.. Wipe rim, centre lid on jar and screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner for hot water bath, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.

Remove jars, cool, do not disturb for 24 hours. Store.

Another easy recipe to have on hand that you don't realize how much you use it until you run out! Use in dressings, dips and marinades but I bet you will find so many ways to use this delightful vinegar.

GARLIC VINEGAR 1 x 500 ml jar

6 Garlic cloves, halved
2 tsp Lemon juice, fresh or bottled
10 Black peppercorns
2 Cups cider vinegar

Place garlic, lemon juice and peppercorns in pint jar (2 cups) or tall slim glass bottle. Fill with vinegar. Cover tightly. Let stand for 6 weeks in a cool place before using. Gets stronger with time so when strong enough to your liking, strain.
Keeps at least 1 year.

Garlic Oil

This is simple, fast and Oh So Good! I use it on lots of meats, hamburgers to barbecued roast.

TIP #1: anytime oil is listed in a recipe this can be used, just wait until you try it in a salad or pasta dressing.

TIP #2: Like stronger garlic flavour? Use more garlic, mince and make sure oil covers it.


GARLIC OIL makes ½ cup

2 Garlic Cloves, peeled
½ Cup Canola oil or olive oil

Cut garlic cloves in quarters and combine with canola oil in small jar. Cover. Let stand 3 or 4 days in refrigerator. Remove garlic. Use immediately on salads or brush barbecuing meat. Discard any unsued oil.

Coleslaw Dressing

COLESLAW DRESSING

¼ cup granulated sugar
½ tsp celery seed
¼ cup vinegar
¼ tsp salt
½ tsp prepared mustard
¼ cup vegetable oil
1 – 2 cloves fresh garlic minced

Place all ingredients, except the oil, in a pot and bring to a boil. Add oil and bring back to a boil for 30 - 40 seconds. Cool then pour over coleslaw mix of shredded cabbage, carrot and onion. Refrigerate.