Roasted Garlic And White Wine Jelly - cooking recipe

Ingredients

2 cups white wine
1/4 cup roasted garlic, finely chopped*
3 cups sugar
1 (85 ml) envelope liquid Certo

Preparation

* To roast garlic: Cut off top of bulb, drizzle with a little olive oil and wrap tightly in foil. Bake at 350 for 25-30 minutes until soft.
Place wine and garlic in a large saucepan.
Add sugar and mix well.
Bring to a full boil on high heat and boil hard for 1 minute, stirring constantly.
Remove from heat and stir in pectin.
Stir for a few minutes until pectin starts to set and the garlic is distributed evenly.
Pour into warm, sterilized jars, filling up to 1/4 inch and seal with sterilized snap lids.