Garlic and Herb Wine Jelly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
½ cup minced garlic½ cup white wine (I used Chardonnay)½ cup white vinegar1 tbsp honey½ package no-sugar needed pectin⅔ cup sugarleaves from 1 sprig fresh thyme (I used lemon thyme)
Combine garlic, wine and vinegar in a small saucepan and bring to a boil.
Reduce heat and simmer 5 minutes, then cover, remove from heat and let steep 1 hour.
Pour into a jelly bag or cheesecloth-lined strainer and let strain, squeezing out as much liquid as possible.
Measure ¾ cup of liquid (add wine if needed to reach ¾ cup) and add to a clean saucepan.
Whisk in the honey and pectin until dissolved and place over high heat.
Bring mixture to a full boil, then add the sugar and thyme, stirring constantly.
Return mixture to a full rolling boil that cannot be stirred down, and boil hard 1 minute.
Ladle into jars and can in a water-bath 10 minutes.
Serving Size: Makes 1 cup, 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Reduce heat and simmer 5 minutes, then cover, remove from heat and let steep 1 hour.
Pour into a jelly bag or cheesecloth-lined strainer and let strain, squeezing out as much liquid as possible.
Measure ¾ cup of liquid (add wine if needed to reach ¾ cup) and add to a clean saucepan.
Whisk in the honey and pectin until dissolved and place over high heat.
Bring mixture to a full boil, then add the sugar and thyme, stirring constantly.
Return mixture to a full rolling boil that cannot be stirred down, and boil hard 1 minute.
Ladle into jars and can in a water-bath 10 minutes.
Serving Size: Makes 1 cup, 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 37.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.4 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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