Ingredients Jump to Instructions ↓

  1. 1/2 c Finely chopped garlic

  2. -OR- Shallots

  3. 3 c White wine vinegar (about)

  4. 2 c Water

  5. 6 c Sugar

  6. 6 fl Liquid pectin; OR 4 oz Dry pectin

  7. Food coloring

Instructions Jump to Ingredients ↑

  1. In a 2 to 2.

  2. quart pan, combine garlic or shallots and vinegar.

  3. Simmer gently, uncovered, over medium heat for 15 minutes.

  4. Remove from heat and pour into a 1 qt.

  5. glass jar; cover and let stand at room temperature for 24 to 36 hours.

  6. 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.

  7. Measure liquid & add vinegar if needed to make 2 cups.

  8. To use liquid pectin: In a 5 to 6 qt.

  9. kettle, combine flavored vinegar, water and sugar.

  10. Bring to a full rolling boil over medium high heat.

  11. Stir in pectin and bring to a boil that cannot be stirred down.

  12. Boil, stirring constantly, for 1 minute.

  13. To use dry pectin: In a 5 to 6 qt.

  14. kettle, combine flavored vinegar and pectin.

  15. Bring to a full rolling boil over medium high heat, then stir in the sugar.

  16. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes.

  17. If desired, stir in 2 drops red, yellow or orange food coloring.

  18. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim.

  19. Wipe rims clean with a damp cloth; top with scalded lids and bands.

  20. Place jars on a rack in a canning kettle and cover with boiling water.

  21. Bring to simmering and simmer for 10 minutes.

  22. Lift jars from canner and set on folded towels to cool.


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