John Myers
Rosemary Garlic Jelly
The perfect rosemary garlic jelly recipe with a picture and simple step-by-step instructions.
- 300 ml White wine, dry
- 40 ml White wine vinegar
- 25 g Fresh rosemary, roughly chopped
- 30 g Finely sliced garlic
- 250 g Preserving sugar 2: 1
- A clove of gArlic cut into thin slices
- 2 kleine Zweige Rosmarin extra
- Put the white wine and the vinegar in a saucepan and heat, do not boil! Then add the coarsely chopped rosemary and the sliced garlic, put the lid on and leave to stand overnight.
- The next day, first put a porcelain plate in the freezer. Strain the white wine and add the preserving sugar to the liquid and the fine garlic slices. Bring everything to the boil while stirring and let it simmer for 3 minutes.
- Now take the plate out of the freezer for the gelling test, drizzle some jelly on it – it should gel instantly. If the gelling test was successful, pour the jelly into sterile twist-off jars and put a small sprig of rosemary in each jar, close the jars and turn them upside down for 10 minutes.
- The jelly goes well with cheese, especially goat cheese. It is also suitable for grilled meat, but then you should make sure that the meat was not marinated to death beforehand.
a notice
- If you want to make the jelly without alcohol, use apple juice and apple cider vinegar. It should be noted that it should be a clear, unsweetened apple juice.
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