Elephant Garlic Jelly

Elephant Garlic Jelly
Makes 5 (1/2 pint) jars

1 1/2 cups peeled and chopped elephant garlic (about 1/4 pound)
2 cups white vinegar, divided
5 cups sugar
1 (3 oz.) pouch Certo® liquid fruit pectin


In a food processor, blend garlic and 1 cup vinegar until smooth Pour into a medium-size saucepan,
add remaining 1 cup vinegar and sugar. Bring to a rolling boil. Add Certo, bring back to a rolling boil for 1 minute.

Pour into sterilized jars and seal.

To serve as an appetizer: Place an 8 oz. block of cream cheese on a serving plate and spread top and sides with 3 to 4 tablespoons of elephant garlic jelly.
Serve with toasted bagel chips or crackers.