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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
3 1/2  cups sugar
3 oz. package liquid fruit pectin
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.


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