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GARLIC ROSEMARY JELLY

This recipe was created to accompany Crown Roast of Lamb.

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 leaves

3 1/2 cups sugar

a 3-ounce pouch liquid pectin

4 sterilized 1/2-pint Mason-type jars

In a kettle 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 within 1/8 inch

of top. Wipe rims with dampened cloth and seal jars with liquids.

Put jars in water-bath canner or on a rack set in a deep kettle. 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.

To sterilize jars and glasses for pickling and preserving:

Wash jars in hot suds and rinse in scalding water. Put jars in a kettle and cover

with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the

time that steam emerges from the kettle. Turn off heat and let jars stand in hot

water. Just before they are to be filled invert jars onto a kitchen towel to dry.

(Jars should be filled while still hot.) Sterilize jar lids 5 minutes, or according to

manufacturer's instructions.

Makes four 1/2-pint jars.

Gourmet

April 1994

Lurker