GARLIC ROSEMARY JELLY
Garlic Rosemary Jelly
- 1 3/4 dry white wine
- 1/4 cup white wine vinegar
- 1/2 cup finely chopped garlic (I got one of those packages from the store where they are already peeled - lazy!)
- 1/4 cup finely chopped fresh rosemary
- 3 1/2 cups sugar
- 1 tsp butter
- 1 3 oz. package liquid fruit pectin
- 4 sterilized 1/2 pint mason jars and lids
Put the largest pot you've got on the stove and fill it up with water and start boiling. You might also want to boil water in a kettle on the side, just in case you need it for later.
Now, in a large nonstick pot stir together wine, vinegar, garlic, rosemary and sugar and bring mixture to a rolling boil over high heat, stirring constantly for about 2 minutes. If the mixture is foaming, add the butter to help reduce the foam. Stir in the pectin quickly. Keep stirring and bring mixture back to a full rolling boil for one (1) minute (follow these instructions from the pectin instruction packet). After a minute is up, remove from heat.
If any foam remains, skim it off and ladle jelly immediately into jars, filling to within 1/4 inch from top. Wipe rims with dampened cloth and seal jars with lids. Place the jars carefully in that big pot of water that should be boiling water by now and make sure that all of the lids are covered by at least an inch (preferably two) of water and boil for 5 minutes. Turn off heat and let jars sit in the water for 5 minutes. Remove jars and place in a cool, dark place. It will start to be jelly-ish in 24-hours - don't be scared!