- Prep Time :
- Cook Time :
- Ready Time :
- 1 3/4 12s White wine
- 1/4 12 White wine vinegar
- 1/3 12 Garlic finely chopped
- 1/4 12 Rosemary finely chopped fresh
- 3 1/2 12s Sugar
- 3 ounce Liquid pectin
- 4 jars Sterilized 1/2 pint Mason jars
Jars and Lids: Prepare jelly jars by washing in hot suds and and rinse in scalding water. Place jars in a kettle and cover with hot water. Cover pot and bring water to a boil and boil for 15 minutes, counting from when steam starts to rise from the pot. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a towel to drain. Jars should be filled while still hot. Sterilize jar lids and bands according to manufacturer’s instructions.
Jelly preparation: Mince fresh rosemary and garlic. In a large 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 boil. Continue stirring as mixture boils for 1 minute, then remove pot from heat.
Jelly storage: Skim off any foam and ladle jelly into jars, filling to within 1/8 inch of top. Wipe rims with dampened cloth and seal jars. Put jars in water-bath canner and add enough water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 minutes and transfer to a cooling rack. Cool jars completely and store in a cool, dark place.
Adapted from Gourmet, April, 1994