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1
In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mixture to a rolling boil over high heat, stirring constantly.
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2
Stir in pectin quickly and bring mixture back to a full rolling boil.
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3
Boil jelly, stirring constantly, 1 minute and remove kettle from heat.
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4
Skim off any foam and ladle jelly immediately into jars, filling to within 1/8 inch of top.
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5
Wipe rims with dampened cloth and seal jars with liquids.
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6
Put jars in water-bath canner or on a rack set in a deep kettle.
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7
Add enough hot water to cover jars by 2 inches and bring to a boil.
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8
Boil jars, covered, 5 minutes and transfer with tongs to a rack.
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9
Cool jars completely and store in a cool, dark place.
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10
Wash jars in hot suds and rinse in scalding water.
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11
Put jars in a kettle and cover with hot water.
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12
Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from the kettle.
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13
Turn off heat and let jars stand in hot water.
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14
Just before they are to be filled invert jars onto a kitchen towel to dry.
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15
(Jars should be filled while still hot.)
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16
Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
