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Garlic Rosemary Jelly
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In a large stock pot 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 with 1/4 inch from top. Wipe rims with dampened cloth and seal jars with lids* Put jars in a water bath canner or on a rack set in a deep stock pot. 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.
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