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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 3/4 cup(s) dry white wine |
1/4 cup(s) white wine vinegar |
1/3 cup(s) finely chopped garlic |
1/4 cup(s) finely chopped fresh rosemary leaves |
3 1/2 cup(s) sugar |
3 ounce(s) pouch of liquid pectin (1 pouch) |
Directions:
1. In a large pot, stir together wine, vinegar, garlic, rosemary and sugar. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and bring mixture back to a full rolling boil. Boil for 1 minute stirring constantly. Remove from heat. Skim off any foam and ladle jelly immediatly into sterilized jars, filling to within an 1/8 from top. Wipe lids then seal jars. Put jars into water bath canner and bring to a boil. Boil jars for 5 minutes then transfer to cooling rack. Store in a cool dark place.
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