Garlic Or Shallot Jelly

Total Time: 36 mins Preparation Time: 15 mins Cook Time: 21 mins

Ingredients

• 1/2 cup finely-chopped garlic or 1/2 cup shallot
• 3 cups wine vinegar (more or less)
• 2 cups water
• 6 cups sugar
• 1 (3 ounce) package liquid pectin

Recipe

• 1 combine garlic or shallots and 3 cups of the vinegar in a 2 to 2 1/2 quart pan over medium heat.
• 2 simmer gently, uncovered, for 15 minutes.
• 3 remove from heat and pour into a glass jar.
• 4 cover and let stand at room temperature for 24 to 36 hours; then pour through a fine strainer into a bowl, pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible.
• 5 discard residue.
• 6 measure liquid; if necessary, add or reduce vinegar to make 2 cups.
• 7 prepare seven 1/2-pint canning jars.
• 8 in a 5 to 6 quart pan, combine flavored vinegar, water, and sugar.
• 9 bring to a rolling boil over medium-high heat.
• 10 stir in pectin and bring to a rolling boil that cannot be stirred down.
• 11 boil, stirring constantly, for 1 minute.
• 12 remove from heat and skim off foam.
• 13 ladle hot jelly into hot, sterilized half-pint jars, leaving 1/8-inch headspace.
• 14 wipe rims and threads clean; top with hot lids, then firmly screw on bands.
• 15 process in boiling water canner for 5 minutes.
• 16 store in a cool place for up to 2 years.