1/2 cup finely chopped garlic cloves
2 cups white wine vinegar
5.5 cups white sugar
3 cups water
Two 2oz. pkgs. SureJell dry fruit pectin
1/4 tsp. butter
Combine garlic and vinegar in a non-reactive 2 quart pot. Simmer, mixing gently, uncovered, over medium heat for 15 minutes.
Remove pan from heat and pour the mix into a one-quart glass jar. Cover; let stand a room temperature for 24 to 36 hours.
Pour flavored vinegar through a wire strainer/sieve into a non-reactive bowl, pressing garlic with the back of a spoon squeeze out remaining liquid. Discard any residue. Measure liquid and add vinegar, if needed, to make 1 cup. Measure sugar into dry bowl. Combine garlic/vinegar solution and water in a 5-6 quart non-reactive pot. Add pectin; Stir well.
Bring mix to boil over high heat, stirring constantly to avoid scorching (that does NOT smell nice!). Add sugar and stir well. Bring to a full rolling boil. Add butter to reduce foaming. Continue stirring and boil hard for EXACTLY 2 minutes.
Remove pot from heat; skim off any foam. Pour jelly into hot, sterilized jars. Seal accordingly using hot water bath method or inversion method. Makes approximately 5 cups. Enjoy! -Diana
NOTE: This jelly is EXCELLENT with a nicely cooked rack of lamb or lamb chops you get from Ottomanelli's Butcher Shop in the Upper East Side of NYC.
Submitted by Diana Bogue Contributed on: and modified on Monday November 19th, 2007