Typically most people tend to think of jelly as the fruity, sticky, sweet variety. Obviously this is not a jelly that you would throw down on a PB and J. It is, however, great with cream cheese on crackers. Or as a marinade, especially on roast chicken.
1/4 cup garlic cloves, peeled
2 cups distilled white vinegar
4 cups white sugar
3 ounces liquid pectin
1 to 2 drops food coloring (optional, obviously!)
In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a large saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. If desired, add food coloring. Remove from the heat.
Immediately fill five sterilized jelly jars, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and let sit undisturbed for 24 to 36 hours.