Garlic Jelly

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Title: Garlic Jelly
Categories: relishes/preserves
Yield: 5 servings

1/2 c fresh garlic, finely chopped
2 c white wine vinegar
5 1/2 c sugar
3 c water
1 pk (2 oz.) powdered pectin
1/4 teas. butter or oil
2 drops food coloring
-(optional)

Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently,
uncovered, over med. heat for 15 min. Remove pan from heat & pour mixture
into a 1 qt. glass jar. Cover & let stand at room temp. for 24-36 hours.
Pour flavored vinegar through a wire strainer into a bowl, pressing the
garlic with the back of a spoon to squeeze out liquid. Discard any
residue. Measure the liquid & add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl. Combine the garlic-vinegar solution & the
water in a 5 or 6 qt. kettle. Add pectin, stirring well. Over high heat,
bring mixture to boil, stirring constantly to avoid scorching. Add sugar,
& stir well. Bring mixture to a full, rolling boil. Add butter to reduce
foaming. Continue stirring. Boil the mixture hard for exactly 2 min.
Remove pan from heat & skim off any foam. Add red, yellow or orange food
coloring if desired. Pour jelly into prepared glasses. Seal according to
directions on recipe folder in pectin package. Makes approx. 5 cups.


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