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Title: Garlic Jelly Categories: Toppings, Garlic, Preserve

Yield: 5 servings

1/2 c Fresh garlic, finely chopped

2 c White wine vinegar

5 1/2 c Sugar

3 c Water

1 pk (2 oz.) powdered pectin

1/4 Teas. butter or oil

2 Drops food coloring -(optional)

Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently,uncovered, over med. heat for 15 min. Remove pan from heat & pour mixture

into a 1 qt. glass jar. Cover & let stand at room temp. for 24-36 hours.

Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any

residue. Measure the liquid & add vinegar, if needed, to make 1 cup.

Measure sugar into a dry bowl. Combine the garlic-vinegar solution & the water in a 5 or 6 qt. kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, & stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 min.

Remove pan from heat & skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package. Makes approx. 5 cups.