Recipe: Garlic or Shallot Jelly

Title: Garlic or Shallot Jelly
Categories: Garlic, Toppings, Preserve
Yield: 1 servings

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