Garlic or Shallot Jelly

Title:
Garlic or Shallot Jelly

Yield:
1 Servings

Categories:
Garlic,
Desserts,
Jams




Ingredients:





   1/2 c  Finely chopped garlic


          -OR- Shallots


     3 c  White wine vinegar (about)


     2 c  Water


     6 c  Sugar


     6 fl Liquid pectin; OR


     4 oz Dry pectin


          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)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini