2 tbsp. butter
1 head garlic, cloves; separated, peeled and minced
3 c. sugar
1/2 c. cider vinegar
6 oz. liquid pectin

In large saucepan, cook the garlic in butter, stirring until light golden, 3 to 4 minutes. Add sugar and vinegar; cook, stirring to dissolve sugar and let come to a boil.

Add pectin; boil hard 1 minute stirring constantly. Remove from stove, skim off foam. Pour into sterilized jars. Seal. Makes 3 cups.