3/4 cup Vermont Apple Wine
1 cup finely chopped pepper (yellow bell)
3 large cloves of garlic chopped
2 cups sugar
1 pkg liquid pectin
Combine garlic, onions, and wine. Start heating and stir in sugar. Bring to a rolling boil (will boil over if heat is too high). Add liquid pectin and boil for an additional minute. Pour hot liquid into canning jars leaving ¼ inch head space. Cover and let stand overnight. Voila!