GARLIC JELLY
Ingredients:
1/2 C. fresh garlic, finely chopped
2 C. white wine vinegar
5 1/2 C. granulated sugar
3 C. water
1 (2 oz.) pkg. powdered pectin
1/4 tsp. butter or oil
2 drops food coloring (optional)
Combine garlic and vinegar in a 2-quart kettle. Simmer mixture
gently, uncovered, over medium heat, for 15 min. Remove pan
from heat and pour mixture into a 1-quart glass jar. Cover and 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 and add vinegar, if needed, to make
1 cup.
Measure sugar into a dry bowl. Combine the garlic-vinegar solution
and 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, and 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 and 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.
B-man 