INGREDIENTS

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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