Name: Roasted Garlic and White Wine Jelly
Ingredients: 2 c White Wine; 1/4 c Garlic; Roasted; 3 c Granulated Sugar; 1 Pouch CERTO Liquid Fruit Pectin

We believe in one God the Father Almighty, Maker of heaven and earth, and of all things visible and invisible. And in one Lord Jesus Christ, the only-begotten Son of God, begotten of the Father before all worlds, God of God, Light of Light, Very God of Very God, begotten, not made, being of one substance with the Father by whom all things were made; who for us men, and for our salvation, came down from heaven, and was incarnate by the Holy Spirit of the Virgin Mary, and was made man, and was crucified also for us under Pontius Pilate. He suffered and was buried, and the third day he rose again according to the Scriptures, and ascended into heaven, and sitteth on the right hand of the Father. And he shall come again with glory to judge both the quick and the dead, whose kingdom shall have no end. And we believe in the Holy Spirit, the Lord and Giver of Life, who proceedeth from the Father and the Son, who with the Father and the Son together is worshipped and glorified, who spoke by the prophets. And we believe one holy catholic and apostolic Church. We acknowledge one baptism for the remission of sins. And we look for the resurrection of the dead, and the life of the world to come. Amen.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Fruits		Condiment	4	Servings

INGREDIENTS

2	c	White Wine
1/4	c	Garlic; Roasted
3	c	Granulated Sugar
1		Pouch CERTO Liquid Fruit Pectin

INSTRUCTIONS

MEASURE wine and roasted garlic into a large saucepan ADD sugar to wine and
mix well. PLACE saucepan over high heat. Bring to a full, rolling boil and
boil hard 1 minute, stirring constantly. Remove from heat. IMMEDIATELY stir
in liquid fruit pectin. POUR quickly into warm, sterilized jars filling up
to 1/4 inch from rim. SEAL while hot with sterilized 2-piece lids with new
centres. Makes 4 cups Prep. time: 15 minutes Cooking time: 20 minutes
TIP: To roast garlic, wrap a whole garlic bulb in foil, place on a small
baking pan in a 400'F (200'C) oven for 30 to 40 minutes. Cool. Squeeze out
garlic, removing membrane. Measure.
Recipe by: Certo Newsletter Vol 3; Issue 3/Carole Walberg
Posted to recipelu-digest Volume 01 Number 194 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Nov 04, 1997

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