Garlic jelly

    
1/2cgarlic, finely chopped
2cwhite wine vinegar
5 1/2csugar
3cwater
1eapowdered pectin, 2 oz package
1/4tsbutter, or oil
2eafood coloring, drops, optional
Directions:
Combine garlic & vinegar in a 2 quart kettle.  Simmer mixture gently, uncovered, over medium heat for 15 minutes.Remove pan from heat & pour mixture into a 1 quart glass jar.  Cover & let stand at room temperature 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 quart 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 minutes.  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 approximately 5 cups.