Rosemary Garlic Cabernet Jelly
From christinem 12 years ago
- 30 to make
- Serves 50
Along the ideas of hot pepper jelly, this jelly made from Cabernet Sauvignon infused with garlic, rosemary and peppercorns is wonderful served on crackers with cream cheese. It can also be used as a base for sauces or a glaze for chicken, sausage or pork. Read more Great gift idea! Prep time does not include setting time - I let sit for at least 12 hours, but 24 is even better. SUPER EASY! See less
Ingredients
- 2 cups cabernet sauvignon or other red wine shopping list
- 3 1/2 cups sugar shopping list
- 3 to 5 gloves garlic, peeled and slightly crushed shopping list
- 1 heaping Tbsp peppercorns shopping list
- 1 sprig rosemary shopping list
- 1 2-oz pouch liquid pectin shopping list
How to make it
- Sterilize jars in hot water (I got 5 8-oz jelly jars out of this recipe)
- Combine wine and sugar in a large saucepan and bring to a boil, stirring to dissolve sugar.
- Add garlic, peppercorns and rosemary; boil about 2 to 3 minutes.
- Remove from heat and strain. (I just use a regular wire mesh strainer) Return liquid to saucepan and bring to boil again.
- Add entire pouch of pectin all at once and boil for exactly 1 minute, stirring constantly.
- Remove from heat - skim foam, if necessary, and ladle into hot sterilized jars, leaving 1/4" headspace.
- Cover with two piece lids. Process in a hot water bath for 10 minutes. Remove and let stand 24 hours.
- Originally I added three seeded jalapenos, but I didn't really detect much heat in the jelly so I now omit them - the result is a wine flavored jelly with moderate hints of rosemary and garlic, and very subtle pepper flavor.
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