GARLIC ROSEMARY JELLY
Categories Condiment/Spread Garlic Easter Vegetarian Low Sodium Rosemary White Wine Vegan Boil Gourmet
Yield Makes four 1/2-pint jars
Number Of Ingredients 7
Steps:
- In a kettle 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 within 1/8 inch of top. Wipe rims with dampened cloth and seal jars with liquids.
- Put jars in water-bath canner or on a rack set in a deep kettle. 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.
- To sterilize jars and glasses for pickling and preserving:
- Wash jars in hot suds and rinse in scalding water. Put jars in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from the kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
CERTO HERBED GARLIC JELLY
Put something awesome on the condiment tray! How about garlic jelly? This CERTO Herbed Garlic Jelly is a treat for garlic lovers and rosemary fans.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- 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 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 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 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 min. 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.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
ROSEMARY-GARLIC SAUCE
Make and share this Rosemary-Garlic Sauce recipe from Food.com.
Provided by TishT
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop garlic.
- Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.
- Whisk in butter.
- Pour sauce over pork or lamb.
Nutrition Facts : Calories 101.1, Fat 10.1, SaturatedFat 2.9, Cholesterol 8.5, Sodium 64, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 0.9
GARLIC JELLY
Make and share this Garlic Jelly recipe from Food.com.
Provided by Steve P.
Categories Jellies
Time 50m
Yield 5 cups jelly
Number Of Ingredients 7
Steps:
- Combine garlic& vinegar in a 2 qt.
- kettle.
- Simmer mixture gently, uncovered, over medium heat for 15 minutes.
- Remove pan from heat& pour mixture into a 1 quart glass jar.
- Cover& let stand at room temperature for 24-36 hours.
- Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid.
- Discard any residue.
- Measure the liquid& add vinegar, if needed, to make 1 cup.
- Measure sugar into a dry bowl.
- Combine the garlic-vinegar solution& the water in a 5 or 6 quart kettle.
- Add pectin, stirring well.
- Over high heat, bring mixture to boil, stirring constantly to avoid scorching.
- Add sugar,& stir well.
- Bring mixture to a full, rolling boil.
- Add butter to reduce foaming.
- Continue stirring.
- Boil the mixture hard for exactly 2 minutes.
- Remove pan from heat& skim off any foam.
- Add red, yellow or orange food coloring if desired.
- Pour jelly into prepared glasses.
- Seal according to directions on recipe folder in pectin package.
ROSEMARY JELLY
A delicious herb jelly which is a perfect accompaniment to roast lamp and pork dishes.
Provided by terry75
Time 1h
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Roughly chop the apples without peeling or coring and place in a preserving pan with the water and rosemary.
- Gently simmer over a low heat for 45 minutes stiring occasionally until the fruit is soft and pulpy.
- Add the vinegar and boil for a further 5 minutes.
- Spoon out the mix into a jelly bag suspended over a large bowl and leave for at least 12 hours allowing all the juices to drain from the pulp. Don't be tempted to squeeze the pulp to get more juice as this will make the finished jelly cloudy.
- Throw away the remaining pulp in the jelly bag. Measure the amount of juice extract and return to the pan with 450g of Sugar for each 600ml (1 Pint)
- Stir over a gentle heat until all the sugar dissolved, then boil rapidly for about 10 minutes.
- Once setting point has been reached skim any foam from the surface, stir in the chopped Rosemary pot and cover into sterile jars.
ROSEMARY JELLY
This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. -Margaret Dumire, Carroll, Ohio
Provided by Taste of Home
Time 45m
Yield 3-1/2 pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1-1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
GARLIC JELLY
The jelly can be used as a condiment. Add it to meat marinades, or brush it on roasts or poultry while cooking. Great with crackers and cream cheese.
Provided by BUMBLEBEEBOOGIE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
- Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 31.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 31.3 g
ROSEMARY MINT WINE JELLY
Categories Condiment/Spread Easter Lemon Mint Rosemary White Wine Chill Gourmet
Yield Makes four 1/2-pint jars
Number Of Ingredients 6
Steps:
- In a food processor or blender blend together the mint, the rosemary, and 1 cup of the wine until the herbs are chopped fine and transfer the mixture to a bowl. In a small saucepan bring the remaining 1 cup wine to a boil, add it to the herb mixture, and let the herb mixture stand, covered, for 45 minutes. Strain the herb mixture through a sieve lined with several layers of rinsed and squeezed cheesecloth set over a large measuring cup, pressing hard on the solids,and add 1/4 cup of the lemon juice. (There should be exactly 2 cups liquid; if there is less add enough of the additional lemon juice to measure 2 cups liquid.) Transfer the liquid to a kettle, stir in the sugar, stirring until the mixture is combined well, and bring the mixture to a rolling boil over high heat, stirring constantly. Stir in the pectin quickly, bring the mixture again to a full rolling boil, stirring constantly, and boil it, stirring constantly, for 1 minute. Remove the kettle from the heat, skim off any foam with a large spoon, and ladle the mixture immediately into 4 sterilized 1/2-pint Mason-type jars, filling the jars to within 1/8 inch of the tops. Wipe the rims with a dampened cloth and seal the jars with the lids. Invert the jars for 5 minutes and turn them upright. (Instead of being inverted, the jars may be put in a water bath canner or on a rack set in a deep kettle. Add enough hot water to the canner or kettle to cover the jars by 1 to 2 inches and bring it to a boil. Process the jars, covered, for 5 minutes, transfer them with tongs to a rack, and let them cool completely.) Store the jars in a cool, dark place.
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