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1/2cgarlic, finely chopped
2cwhite wine vinegar
5 1/2csugar
3cwater
1eapowdered pectin, 2 oz package
1/4tsbutter, or oil
2eafood 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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