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1
In a 2 to 2 1/2 quart pan, combine garlic or shallots and vinegar.
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2
Simmer gently, uncovered, over medium heat for 15 minutes.
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3
Remove from heat and pour into a 1 quart glass jar; cover and let stand at room temperature for 24 to 36 hours.
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4
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.
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5
Measure liquid and add vinegar if needed to make 2 cups.
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6
To use liquid pectin: In a 5 to 6 quart kettle, combine flavored vinegar, water and sugar.
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7
Bring to a full rolling boil over medium high heat.
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8
Stir in pectin and bring to a boil that cannot be stirred down.
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9
Boil, stirring constantly, for 1 minute.
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10
To use dry pectin: In a 5 to 6 quart kettle, combine flavored vinegar and pectin.
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11
Bring to a full rolling boil over medium high heat, then stir in the sugar.
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12
Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes.
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13
If desired, stir in 2 drops red, yellow or orange food coloring.
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14
Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim.
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15
Wipe rims clean with a damp cloth; top with scalded lids and bands.
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16
Place jars on a rack in a canning kettle and cover with boiling water.
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17
Bring to simmering and simmer for 10 minutes.
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18
Lift jars from canner and set on folded towels to cool.
