Garlic and Rosemary Jelly

Yes you read the title correctly! I love the combination of garlic and rosemary together, especially on  roasted or grilled chicken. Lucky for us, I found a recipe for a jelly or glaze, if you will, that I anticipate with be a match made in heaven when brushed on with about 15 or 20 minutes of cooking time left. I believe this will be a delicious glaze.

1 3/4 cup dry white wine
1/4 cup minced garlic
1/4 cup white wine vinegar
2 T. finely chopped fresh rosemary
3 1/2 cup sugar, measured into separate bowl
1/2 t. butter
1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain jars well before filling.

MIX wine, garlic, vinegar and rosemary in 6 or 8-qt. saucepot.  Stir in sugar.  

Add butter to reduce foaming.  Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in pectin.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.

 Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on towel to cool completely. 

After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

From Kraft Recipes.