Believe it or not, I am such a pack rat that I have saved the inserts from all the different brands of pectin that I have used (only one each, at least).

Sure Jell Apple Jelly
5 lbs apples to yield 7 cups juice
9 cups sugar
1 box surejell
Add surejell to juice, bring to boil, add sugar, bring to boil again, boil 1 minute. Yield 10 cups. I'm a little stuck on safety, so if it were me, I would replace some of the apple juice with white wine vinegar.

CERTO Herbed Garlic Jelly
Makes: About 4 (1-cup) jars
1-3/4 cups dry white wine
1/4 cup minced garlic
1/4 cup white wine vinegar
2 Tbsp. finely chopped fresh rosemary
3-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
MIX wine, garlic, vinegar and rosemary in 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

From Blue Ribbon Preserves
Garlic Jelly
Garlic Vinegar:
3 cups white vinegar
3/4 cups peeled and thinly sliced fresh garlic (about 50 cloves)
Jelly Ingredients:
2 cups garlic vinegar
2 cups white wine
6 cups sugar
2 (3oz) pkgs liquid pectin
To prepare the garlic vinegar, combine garlic and vinegar in a saucepan. Over medium heat, bring to a gentle boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat. Pour the garlic and vinegar into a 1 1/2 quart clean glass jar, or divide evenly between 2 one quart jars, then set aside to cool, cover the jar opening with 2 layers of plastic wrap, then screw on the lid or ring. Let stand at room temperature for 24 hours.

Place a fine-meshed sieve over a pan or bowl. Ladle the garlic pulp and vinegar inot the sieve to separate the pulp from the vinegar. Discard the pulp. Rinse the sieve and line it with 4 layers of clean damp cheesecloth. Strain the vinegar through the cheesecloth 2 times, rinsing the cheesecloth between each straining. Line the sieve with a coffee filter and strain the vinegar again. Cover the vinegar and let stand several hours or overnight.

Ladle or pour the vinegar into another container, being careful not to disturb or pick up any sediment from the bottom of the original container. Discard any sediment. Place a fine meshed sieve over a pan or bowl. Line the sieve with a paper coffee filter and strain the vinegar. For a clearer jelly, strain the vinegar through 2 or 3 layered coffee filters. Measure 2 cups of vinegar.

Combine vinegar and white wine in an 8 qt pot.
Over medium heat, heat until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in both pectin pouches. Return to full rolling boil, stirring constantly, and boil for 1 minute. Skim foam, ladle into jar, process 10 minutes. Makes about 7 half pints.

From the new Ball "Complete Book"
Roasted Garlic Jelly
3 medium heads garlic
1 tbsp olive oil, divided
1 tbsp balsmanic vinegar, divided
1 cup dry white wine
2/3 cup water
1/2 cup white balsamic vinegar
1 tsp whole black peppercorns, crushed
3 tbsp lemon juice
3 cups sugar
2 pouches liquid pectin
1. Using a sharp knife, cut off tops of garlic heads, exposing cloves. Place each head on a small square of alum foil set on a baking sheet. Top each head with 1 tsp oil and 1 tsp vinegar. Scrunch (love that scientific description) the foil loosely around garlic heads and roast in oven preheated to 425 until garlic is golden and very soft, 46 to 60 minutes. Let stand until cool enough to handle. Separate cloves, pinching each one to extract the soft roasted garlic. Discard skins.
2. In a medium saucepan combine garlic through peppercorns. Bring to boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat, and steep for 15 minutes.
3. Transfer garlic mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed for about 30 minutes. Measure 1 2/3 cups garlic juice. If you do not have the required amount of juice add up to 1/4 cup dry white wine or water.
4. Prepare canner, jars, and lids.
5. Transfer garlic juice to a large, deep stainless steel saucepan. Stir in lemon juice and 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 skim foam.
6. Quickly pour into hot jars. Wipe rims. Put on lids.
7. Process 10 minutes in BWB.
Makes about nince 4 ounce jars.

Lol, Melly

I save my inserts too, but they only sell certo here. Thanks for the bevy of recipes. Of course, now, I don't know which one I want to try more hehehe. That roasted garlic one sounds yummy, but my cloves are all separated and peeled now, so I guess I will go for the others, and I agree with you the first one should include some vinegar. Wonder though, if cider vinegar would not be better. What do you guys think?

Marie

Duh! Cider vinegar with apple juice. That makes sense. I just like the flavor of wine vinegar so I think out it first. A little bit of white balsamic might be good. Only a tablespoon or two out of the whole though. I bought some bertolli white balsamic (5.4% acidity) yesterday. It is a lighter color than the white balsamic that I had in virginia. It also smelled more like white wine vinegar than balsamic. I think I will have to keep looking.

Marie, you need to add the vinegar to get the acid level high enough to add the garlic. Just adding to regular apple jelly is not safe...

As long as it's 5% acidity, cider vinegar would be fine. They're probably recommending white for the aesthetics - a clearer jel. As with pickles, cider vinegar darkens the mixture. But often it does taste better.

Carol

Linda Lou,
Is there some general rule about how much acid to use for the non-acidic ingredients? For instance, in this case, how much vinegar would she need to add for 1 cup garlic?

Sorry, there is no set amount, that is why we stress using tested, safe, reliable recipes.
Sure, you can use any type of 5% acidity vinegar. White gives a sharper flavor, but as was said, a more clear look.
I have a recipe we used in our food safety classes for garlic jelly someplace in my files. Seems I remember sauteeing the garlic first.
Ok, I found it.
GARLIC JELLY
2 T. butter or margarine
1 head garlic, cloves peeled and minced
3 cups sugar
1/2 cup apple cider vinegar 5% acidity
6 ounces liquid pectin
Cook garlic in butter, brown lightly (3-4 min.) Add sugar and vinegar. Cook until sugar dissolves, stir constantly and mixture comes to a boil. Stir in pectin, boil one minute, stir constantly. Remove from heat, skim foam, and pour into sterilized jars. Process 10 min. in BWB.
Approx. 3 cups jelly.

Linda Lou

for about 20 cups of apple juice with garlic (Ten pounds of apple peel and 3 cups finely chopped garlic), how much vinegar do you suggest?

thanks
Marie

Instead of, or in addition to the vinegar, you can slso add citric acid. A half to a whole teaspoon per quart is sufficient.

Just saw this thread and want to add that for GarlicLady's recipe, you strain the garlic out. Linda Lou agreed that it was safe to make regular apple jelly from juice that had been simmered with garlic as long as it was strained. Since the garlic was cooked in butter, omit the butter called for the jelly part of the recipe.

I am about to make a small batch of this right now. :-)

Melissa