Recipe(tried): Garlic or Shallot Jelly

GARLIC JELLY
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1/2 Cup finely chopped garlic
2 cups water
6 cups sugar
2 pouches (3 oz each) pectin OR 2 boxes 1-3/4 to 2 oz each) dry pectin
Food coloring (optional)
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In a 2- 2-1/2 qt pan, combine garlic and vinegar. Simmer gently, UNcovered, over med. heat for 15 min. 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 with the back of a spoon to squeeze out as much liquid as possible; discard residue. ]
Measure liquid and add vinegar if needed to make 2 cups.

To use liquid pectin. In a 5-6 qt kettle, combine flavored vinegar; the water and sugar. Bring to a full, rolling boil over med-high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minutes.

To use dry pectin: In a 5-6 qt kettle, combine flavored vinegar and pectin. Bring to a full, rolling boil over med-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 drops of red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot, sterilized 1/2-pint canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands.