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LOCATION: Recipes >> Preserving >> Garlic Jelly 03

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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
1 3 oz. package liquid fruit pectin
4 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.


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