Garlic Rosemary Jelly
different, and very delicious!
makes 4 half-pint jars
1 3/4 c dry white wine
1/4 c white wine vinegar
1/3 c roughly chopped garlic
3 1/2 c sugar
one 3 oz pouch liquid pectin
4 sterilized 1/2 pint jars
In a large saucepan, stir together wine, vinegar, garlic, rosemary, and sugar, and bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and restore to full rolling boil. Boil 1 minute, then remove from heat.
Skim off foam and remove rosemary and garlic with a slotted spoon. Ladle jelly immediately into clean warm jars, filling to within 1/4″ of top. Wipe rims with dampened cloth and seal jars.
Put jars onto boiling water bath. Add enough hot water to cover jars by 2″ and bring to boil. Boil jars, covered, 5 minutes and transfer with canning tongs to a rack. Cool jars completely, and store in a cool dark place.
To sterilize jars and glasses for pickling and preserving:
Wash jars in hot suds and rinse in very hot water. Put jars in kettle and cover with hot water.
Eat the Best Food Ever 
Sounds delish! How would you eat this?
Put it on a protein, then bake. Like chicken, smear it on, bake. Yum.
Or on a cracker with cream cheese.
I’m going to have to give this a try. I like your second suggestion especially! You could build an appetizer tray with pate, some mild cheese and the jelly, a few crackers and some cornichons.