Garlic Jelly


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

How to prepare

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 2436 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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