White Wine Garlic-Rosemary Jelly
rec.food.preserving/Scott Heimdall (2000)

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*
3 1/2 cups sugar
1 (3 oz.) package liquid fruit pectin
4 sterilized 1/2-pint mason jars

In a large stock pot 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 with 1/4 inch from top. Wipe rims with dampened cloth and seal jars with lids.

Put jars in a water bath canner or on a rack set in a deep stock pot. 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.

*Christine:
I used equal parts chopped fresh rosemary, basil, thyme and parsley instead of all rosemary. Good stuff. Most often I serve it with cheese and crackers or mix with soft cream cheese to make a bagel spread (I do this with pepper
jelly too.) It's also good on baked potatoes, and my parents love it as a glaze on baked or grilled chicken.