Garlic Rosemary Jelly
List of Ingredients
Garlic Rosemary Jelly
1 3/4 cups dry white wine
1/4 cup white-wine vinegar
1/3 cup finely chopped garlic
1/4 cup finely chopped fresh rosemary leaves
3 1/2 cups sugar
3-ounce pouch liquid pectin
4 sterilized 1/2-pint Mason-type jars
In a kettle stir together well wine, vinegar,
garlic, rosemary, and sugar and bring mixture
to a rolling boil over high heat, stirring constantly.
Stir in pectin quickly and bring mixture back to a
full rolling boil. Boil jelly, stirring constantly,
1 minute and remove kettle from heat.
Skim off any foam and ladle jelly immediately
into jars, filling to within 1/8 inch of top.
Wipe rims with dampened cloth and seal jars
with liquids.
Put jars in water-bath canner or on a rack set
in a deep kettle. Add enough hot water to cover
jars by 2 inches and bring to a boil. Boil jars,
covered, 5 minutes and transfer with tongs
to a rack. Cool jars completely and store in a
cool, dark place.
Recipe
|
|
member logon
