Rosemary Garlic Jelly

[kirra]

Rosemary Garlic Jelly

Ingredients:

Water
1 1/4 cups dry white wine (I use Pinot Grigio)
1/4 cup minced garlic (I use a whole head, maybe more)
1/4 cup white wine vinegar
2 tablespoons finely chopped fresh rosemary
3 1/2 cups sugar
1/2 teaspoon butter or margarine
1 pouch CERTO Fruit Pectin

Preparation:

Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Boil jars in water for 10 minutes. Let stand in hot water until ready to use.

Mix wine, garlic, vinegar and rosemary in 3 or 4 quart saucepot. Stir in sugar. Add butter or margarine to reduce foaming. Bring mixture to full rolling boil, reduce heat to a simmer and simmer for 5 to 7 minutes. (This helps suspend the rosemary and garlic in the mixture.) Bring mixture to full rolling boil that can't be stirred down. Take saucepot off the burner and add package of Certo quickly. Return to boil and boil exactly 1 minute, stirring constantly. Remove from heat. If there is foam and there should not be much, it should disappear when stirred before placing in jars. If there is a lot of foam, skim it with a spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars in pot or canner and make sure that water covers jars by 1 to 2 inches. Cover; bring water to gentle boil. Process the jars for 5 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Use it over a block of cream cheese with crackers or put a teaspoon or two on a piece of boneless, skinless chicken or pork in the last 15 minutes of baking. Makes 4 to 8 ounce jars