Garlic Or Shallot Jelly Recipe

Ingredients

Directions

1. In a 2 to 2. 5 quart pan, combine garlic or shallots and vinegar.
2. Simmer gently, uncovered, over medium heat for 15 minutes.
3. Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours.
4. 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.
5. Measure liquid & add vinegar if needed to make 2 cups.
6. To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar.
7. Bring to a full rolling boil over medium high heat.
8. Stir in pectin and bring to a boil that cannot be stirred down.
9. Boil, stirring constantly, for 1 minute.
10. To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin.
11. Bring to a full rolling boil over medium high heat, then stir in the sugar.
12. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes.
13. If desired, stir in 2 drops red, yellow or orange food coloring.
14. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim.
15. Wipe rims clean with a damp cloth; top with scalded lids and bands.
16. Place jars on a rack in a canning kettle and cover with boiling water.
17. Bring to simmering and simmer for 10 minutes.
18. Lift jars from canner and set on folded towels to cool.