Garlic Jelly

In a food processor or blender, blend garlic and 1/2 cup vinegar until smooth.

In a 6 to 8 quart saucepan, combine garlic mixture, remaining 1-1/2 cups vinegar and sugar. Over high heat, bring mixture to a boil, stirring constantly.

Quickly add pectin, return to a boil and boil hard for 1 minute, stirring constantly.

Remove from heat. Immediately fill sterilized half pint jars with jelly, leaving 1/4 inch head space. Wipe jars' tops and threads clean. Place hot lids on jars and apply screw bands firmly.

Process in boiling water canner for 5 minutes.