- Water
- 1-¼ cups dry white wine
- ¼ cup minced garlic (I use a whole head, maybe more)
- ¼ cup white wine vinegar
- 2Â tablespoons finely chopped fresh rosemary
- 3-1/2 cups sugar
- 1/2 teaspoon butter or margarine
- 1 pouch CERTO® Fruit Pectin or I box Pomona® pectin
1. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Â Let stand in hot water until ready to use. Â Boil jars in water for 10 minutes. Â Let stand in hot water until ready to use.
2. Mix wine, garlic, vinegar, and rosemary in 3- or 4-quart saucepot. Stir in sugar. Â Add butter or margarine to reduce foaming. Â Bring mixture to full rolling boil, reduce heat to a simmer. and simmer for 5 to 7 minutes. Â (This helps suspend the rosemary and garlic in the mixture.) Bring mixture to full rolling boil that can’t be stirred down. Â Take saucepot off the burner and add package of Certo quickly. Â Return to boil and boil exactly 1 minute, stirring constantly. Â Remove from heat. Â If there is foam (and there should not be much), it should disappear when stirred before placing in jars. Â If there is a lot of foam, skim it with a spoon.
3. Ladle immediately into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Â Apply 2-piece lids. Â Screw bands tightly. Â Place jars in pot or canner and make sure that water covers jars by 1 to 2 inches. Â Cover; bring water to gentle boil. Â Process the jars for 5Â minutes. Â Remove jars and place upright on a towel to cool completely. Â After jars cool, check seals by pressing middle of lid with finger. Â (If lid springs back, lid is not sealed and refrigeration is necessary.)
4. Label and store for holiday giving or use it over a block of cream cheese with crackers or put a teaspoon or two on a piece of boneless, skinless chicken or pork in the last 15 minutes of baking.
Relax and give yourself a pat on the back. There’ll be new seed catalogs in your mailbox any day!
