Garlic Jelly
rec.food.cooking/mikeb (1995)
Source: Sunset

1/2 cup finely chopped garlic
about 3 cups white wine vinegar
2 cups water
6 cups sugar
2 (3 oz each) pouches liquid pectin or 2 boxes dry pectin

Simmer garlic and vinegar over medium heat for 15 min. Pour into 1 qt jar, cover and let stand at room temp 24-36 hours. Pour thru strainer, press garlic to extract all liquid. Measure, and add more vinegar to make 2 cups.

If using liquid pectin: combine vinegar, water and sugar. Bring to full boil, stir in pectin and bring back to a full boil, stirring constantly. Boil for 1 minutes.

If using dry pectin: combine vinegar, water and pectin. Bring to full boil, stir in sugar. Return to full boil, stir constantly, and boil for 2 minutes.

Add red/orange/yellow/?? food coloring if desired. Skim foam and discard. Spoon jelly into hot sterilized 1/2 pt jars to 1/4-inch of top. Wipe rims and seal with scalded rims and lids. Process in boiling water canner for 10 minutes.

Serve over cream cheese with crackers.