rosemary and garlic jelly
Wonderful served on a cracker or crostini with sharp cheese or as a grilling or baking sauce for chicken or pork. Makes about 4 pints.
1 ¼ cups dry white wine
¼ cup garlic, minced
¼ cup white wine vinegar
1 tablespoon dried rosemary leaves (or 2 tablespoons fresh, chopped)
3 ½ cups sugar
½ teaspoon butter
1 pouch liquid fruit pectin
Prepare canner; sterilize jelly jars and lids.
Combine wine, garlic, vinegar and rosemary in a Dutch oven or large saucepan. Stir in sugar and butter. Bring to a hard boil; reduce heat and simmer 5 minutes. Return to boil and cook 1-2 minutes, stirring often. Remove from heat and immediately stir in pectin. Return to the stove and a boil once more for 1 minute. Remove from heat and skin foam, if necessary.
Ladle hot jelly into clean jars, leaving 1/4-inch of headspace. Stir lightly to remove air bubbles, wipe rims, position lids and screw down rings just until fingertip tight. Process jars in a hot water bath for 10 minutes.
Remove jars with canning tongs and let cool on a counter or table undisturbed for at least 8 hours or overnight before checking seals. Refrigerate any unsealed jars and use with 2-3 weeks.
