Garlic Or Shallot Jelly

1. 1

   Combine garlic or shallots and 3 cups of the vinegar in a 2 to 2 1/2 quart pan over medium heat.

2. 2

   Simmer gently, uncovered, for 15 minutes.

3. 3

   Remove from heat and pour into a glass jar.

4. 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. 5

   Discard residue.

6. 6

   Measure liquid; if necessary, add or reduce vinegar to make 2 cups.

7. 7

   Prepare seven 1/2-pint canning jars.

8. 8

   In a 5 to 6 quart pan, combine flavored vinegar, water, and sugar.

9. 9

   Bring to a rolling boil over medium-high heat.

10. 10

    Stir in pectin and bring to a rolling boil that cannot be stirred down.

11. 11

    Boil, stirring constantly, for 1 minute.

12. 12

    Remove from heat and skim off foam.

13. 13

    Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/8-inch headspace.

14. 14

    Wipe rims and threads clean; top with hot lids, then firmly screw on bands.

15. 15

    Process in boiling water canner for 5 minutes.

16. 16

    Store in a cool place for up to 2 years.

* Per serving · 4 servings · Values may vary.

No additional tips available.