Home, About Me, Recipes, Hints & Tips
Home, About Me, Recipes, Hints & Tips
| 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 |
| 3 1/2 | cups sugar |
| 1 | 3 oz. package liquid fruit pectin |
| 4 | sterilized 1/2 pint mason jars |
In a large stock pot 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 with 1/4 inch from top. Wipe rims
with dampened cloth and seal jars
with lids*
Put jars in a water bath canner or on a rack set
in a deep stock
pot. 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.
* or seal with paraffin wax.