1/2 cup fresh garlic, finely chopped
2 cups white wine vinegar
51/2 cups sugar
3 cups water
1 2-oz. pkg. powdered pectin
1/4 tsp. butter
Combine garlic and vinegar in a kettle and simmer gently,
uncovered, over medium heat for 15 minutes. Remove from heat
and pour into a 1-quart glass jar - cover and let stand for
24-36 hours. Pour this flavored vinegar through a wire
strainer into a bowl, pressing the garlic as dry as possible
(you’re supposed to discard this - but surely you can
think of something to do with it! - ?). Measure the
liquid and add vinegar as necessary to make 1 cup. Combine
the garlic vinegar and the water in a large kettle; add
pectin, stirring well. Over high heat, bring the mixture to
a boil - stir constantly so it won’t scorch. Add the sugar
and stir well, then bring the mixture back to a rolling
boil. Add the butter (this will reduce the foaming) and
continue stirring - boil hard for a total of exactly 2
minutes.
Now remove from heat and skim off any foam. (Add a few
drops of yellow or orange food coloring, if you like - it’s
pretty pale.) Pour into sterilized jelly glasses and seal.
(On toast = garlic bread! Try it on cream cheese-spread
crackers as hors d'oeuvres. Great in sandwiches too. Used as
a meat accompaniment.)
