#GarlicJelly #GarlicRosemaryJelly ‪@suburbanhomesteaderwy-az‬
Today at Apple Cottage I made Garlic Rosemary Jelly. Probably the most versatile jelly on the planet. From using it on breads, to meats, to vegetables, one of my favorites is on fried potatoes at breakfast time. It is an amazing jelly that will surprise and delight your taste buds.
Garlic Rosemary Jelly Recipe
(Will make approximately 10 cups of Jelly)
2 cup chopped Garlic
4 1/2 cups Red Wine Vinegar
Put in large non-aluminum stock pot. Mix.
10 teaspoons of calcium water **if you are using Pomona Pectin
Add to Garlic and Vinegar Mixture. Bring to a rolling boil.
5 1/3 cups Sugar
10 teaspoons Pomona Pectin
In a large bowl, mix sugar and Pomona Pectin. Add to boiling mixture, stirring 2-3 minutes. Bring back to a boil and stir for 1 minute. Remove from heat.
2 Tablespoons Dried Rosemary
Stir in Rosemary into jelly and pour into jars. Put filled jars into boiling water in water bath canner, boil jelly for 15 minutes. Cool. Jelly will last sealed for 1 year.
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