Roasted Garlic And White Wine Jelly
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 766
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 111.8mg
Potassium: 88.5mg
Carbohydrates: 176.7g
Fiber: 2.3g
Sugar: 151.1g
Protein: <1g