Garlic or Shallot Jelly

Directions

In a 2 to 2½ 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 quart 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 and add vinegar if needed to make 2 cups.

To use liquid pectin: In a 5 to 6 quart 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 quart 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 ½ canning jars to within ¼ 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.