Garlic Or Shallot Jelly -

-OR- Shallots 3 c White wine vinegar (about)

2 c Water

6 c Sugar

6 fl Liquid pectin; OR 4 oz Dry pectin

2 to 2 1/2 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a

1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours. 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. Measure liquid & add vinegar if needed to make

2 cups. To use liquid pectin: In a

5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute. To use dry pectin: In a

5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes. If desired, stir in

2 drops red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot sterilized

1/2 canning jars to within

1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. FROM: ANDREA BOTTINI (GTDD49B)