"Garlic Jelly"
| Ingredients | | | 1/2 | cup | garlic, finely chopped | | | 2 | cup | white wine vinegar | | | 5 1/2 | cup | sugar | | | 3 | cup | water | | | 1 | each | powdered pectin, 2 oz package | | | 1/4 | teaspoon | butter, or oil | | | 2 | each | food coloring, drops, optional | | | | | |
Directions:
| Combine garlic & vinegar in a 2 quart kettle. Simmer mixture gently, uncovered, over medium heat for 15 minutes.
Remove pan from heat & pour mixture into a 1 quart glass jar. Cover & let stand at room temperature 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 quart 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 minutes.
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 approximately 5 cups.
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