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Prep Time: 15 Minutes Cook Time: 21 Minutes |
Ready In: 36 Minutes Servings: 12 |
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Ingredients:
1/2 cup finely-chopped garlic or 1/2 cup shallot |
3 cups white wine vinegar (more or less) |
2 cups water |
6 cups sugar |
1 (3 ounce) package liquid pectin |
Directions:
1. Combine garlic or shallots and 3 cups of the vinegar in a 2 to 2 1/2 quart pan over medium heat.
2. Simmer gently, uncovered, for 15 minutes.
3. Remove from heat and pour into a glass jar.
4. Cover and let stand at room temperature for 24 to 36 hours; then pour through a fine strainer into a bowl, pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible.
5. Discard residue.
6. Measure liquid; if necessary, add or reduce vinegar to make 2 cups.
7. Prepare seven 1/2-pint canning jars.
8. In a 5 to 6 quart pan, combine flavored vinegar, water, and sugar.
9. Bring to a rolling boil over medium-high heat.
10. Stir in pectin and bring to a rolling boil that cannot be stirred down.
11. Boil, stirring constantly, for 1 minute.
12. Remove from heat and skim off foam.
13. Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/8-inch headspace.
14. Wipe rims and threads clean; top with hot lids, then firmly screw on bands.
15. Process in boiling water canner for 5 minutes.
16. Store in a cool place for up to 2 years.
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