Garlic jelly

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       Title: Garlic Jelly
  Categories: relishes/preserves
       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.     
                                                                              
 
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