Garlic Rosemary Jelly

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.

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4 Responses to Garlic Rosemary Jelly

  1. outdoorgrrl says:

    Sounds delish! How would you eat this?

  2. Allison Woods says:

    Put it on a protein, then bake. Like chicken, smear it on, bake. Yum.

  3. Allison Woods says:

    Or on a cracker with cream cheese.

  4. outdoorgrrl says:

    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.

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