Garlic or Shallot Jelly

• 1/2 cup garlic finely chopped, or shallots
• 3 cups white wine vinegar
• 2 cups water
• 6 cups sugar
• 6 ounces liquid pectin or 4 ounces dry pectin
• 1 x food coloring optional

1. In a 2 to 2 1/2 quart pan, combine garlic or shallots and vinegar.
2. Simmer gently, uncovered, over medium heat for 15 minutes.
3. Remove from heat and pour into a 1 quart glass jar; cover and let stand at room temperature for 24 to 36 hours.
4. 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.
5. Measure liquid and add vinegar if needed to make 2 cups.
6. To use liquid pectin: In a 5 to 6 quart kettle, combine flavored vinegar, water and sugar.
7. Bring to a full rolling boil over medium high heat.
8. Stir in pectin and bring to a boil that cannot be stirred down.
9. Boil, stirring constantly, for 1 minute.
10. To use dry pectin: In a 5 to 6 quart kettle, combine flavored vinegar and pectin.
11. Bring to a full rolling boil over medium high heat, then stir in the sugar.
12. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes.
13. If desired, stir in 2 drops red, yellow or orange food coloring.
14. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim.
15. Wipe rims clean with a damp cloth; top with scalded lids and bands.
16. Place jars on a rack in a canning kettle and cover with boiling water.
17. Bring to simmering and simmer for 10 minutes.
18. Lift jars from canner and set on folded towels to cool.

garlic, white wine vinegar, water, sugar, liquid pectin, coloring optional

Taken from recipeland.com/recipe/v/garlic-or-shallot-jelly-40433 (may not work)