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.