Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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)

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