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Ingredientes
- 1 3/4 c. Dry white wine
- 1/4 c. White-wine vinegar
- 1/3 c. Finely minced garlic
- 1/4 c. Finely minced fresh rosemary leaves
- 3 1/2 c. Sugar A, (3-oz) pouch liquid pectin
- 4 x Sterilized, (1/2-pint) Mason-type jars
Direcciones
- In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mix to a rolling boil over high heat, stirring constantly.
- Stir in pectin quickly and bring mix 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 possibly on a rack set in a deep kettle. Add in sufficient warm water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 min and transfer with tongs to a rack. Cold jars completely and store in a cold, dark place.
- To sterilize jars and glasses for pickling and preserving:
- Wash jars in warm suds and rinse in scalding water. Put jars in a kettle and cover with warm water. Bring water to a boil, covered, and boil jars 15 min from the time which steam emerges from the kettle. Turn off heat and let jars stand in warm water. Just before they are to be filled invert jars onto a kitchen towel to dry. (Jars should be filled while still warm.)
- Sterilize jar lids 5 min, or possibly according to manufacturer's instructions.
- Makes four 1/2-pint jars.
