Title: Garlic or Shallot Jelly
Categories: Garlic Toppings Preserve
Yield: 1 Servings

1/2	c	Finely chopped garlic OR- Shallots
3	c	White wine vinegar (about)
2	c	Water
6	c	Sugar
6	fl	Liquid pectin; OR
4	oz	Dry pectin
		Food coloring (optional)

In a 2 to 2.5 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)

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