Garlic Jelly

Yield: 5 servings. Combine garlic and vinegar in a 2 qt. kettle. Simmer mixture gently, uncovered, over med. heat for 15 min. Remove pan from heat and pour mixture into a 1 qt. glass jar. Cover and let stand at room temp. for 24-36 hours. Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid and add vinegar, if needed, to make 1 cup. Measure sugar into a dry bowl. Combine the garlic-vinegar solution and the water in a 5 or 6 qt. kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, and stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 min. Remove pan from heat and skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package. Makes approx. 5 cups.