Roasted garlic and white wine jelly
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | White Wine |
| ¼ | cup | Garlic; Roasted |
| 3 | cups | Granulated Sugar |
| 1 | Pouch CERTO Liquid Fruit Pectin | |
Directions
MEASURE wine and roasted garlic into a large saucepan ADD sugar to wine and mix well. PLACE saucepan over high heat. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. IMMEDIATELY stir in liquid fruit pectin. POUR quickly into warm, sterilized jars filling up to ¼ inch from rim. SEAL while hot with sterilized 2-piece lids with new centres. Makes 4 cups Prep. time: 15 minutes Cooking time: 20 minutes TIP: To roast garlic, wrap a whole garlic bulb in foil, place on a small baking pan in a 400'F (200'C) oven for 30 to 40 minutes. Cool. Squeeze out garlic, removing membrane. Measure.
Recipe by: Certo Newsletter Vol 3; Issue 3/Carole Walberg Posted to recipelu-digest Volume 01 Number 194 by Bob & Carole Walberg <walbergr@...> on Nov 04, 1997