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
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
Makes four 1/2-pint jars.