Garlic Or Shallot Jelly

God is made to appear frustrated by much modern preaching. This happens in missionary appeals. The idea is left that God needs our help. We are not told that He graciously offers us the opportunity to take part in the great missionary enterprise. No, things have gone much beyond that; in fact, they have gotten out of hand. There may have been a time when God could have made such an offer, but that time is long past. Things are now desperate. A great deal that should have been done for God's cause has not been done. And God is rushing around to make up for lost time. His love has worked Him into a corner, and He needs us to get Him out of it.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
		Desserts, Garlic, Jams	1	Servings

INGREDIENTS

1/2	c	Finely chopped garlic
		OR- Shallots
3	c	White wine vinegar, about
2	c	Water
6	c	Sugar
6		Liquid pectin, OR
4	oz	Dry pectin
		Food coloring, optional

INSTRUCTIONS

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

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