In a 2 to 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.
