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Fooderella makes...

Garlic Rosemary Jelly

Claudia Keller

My mom loves her garlic. So for my next visit I thought I'd try Sweet Paul's Garlic Rosemary Jelly recipe (www.sweetpaulmag-digital.com/sweetpaulmag/spring2013/m2/Page.action?lm=1363283313000&pg=65). I used the recipe from the German magazine which simply tells you to boil 80g thinly sliced garlic, 50g roughly chopped rosemary and 500g preserving sugar (2:1 variety for 750ml liquids) in 600ml white wine and 80ml white wine vinegar for about 4 - 5 minutes. You need to put the rosemary in a muslin cloth as it is removed before putting the jelly in preserving jars.
When the jelly mix is boiling you get an incredibly strong rosemary and garlic steam that almost brings tears to your eyes. I am very keen to taste the jelly but will have to leave that for another day.