Garlic or shallot jelly

Yield: 1 servings

Ingredients:

1/2 c Finely chopped garlic 6 c Sugar -OR- Shallots 6 fl Liquid pectin; OR
3 c White wine vinegar (about) 4 oz Dry pectin
2 c Water Food coloring (optional)

Instructions:

In a 2 to 2.5 quart pan combine garlic or shallots and vinegar. Simmer gently uncovered over medium heat for 15 minutes. Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours. Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue. Measure liquid & add vinegar if needed to make 2 cups. To use liquid pectin: In a 5 to 6 qt. kettle combine flavored vinegar water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil stirring constantly for 1 minute. To use dry pectin: In a 5 to 6 qt. kettle combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat then stir in the sugar. Stirring constantly bring to a boil that cannot be stirred down and boil for 2 minutes. If desired stir in 2 drops red yellow or orange food coloring. Skim off and discard foam then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. FROM: ANDREA BOTTINI (GTDD49B)