CERTO Herbed Garlic Jelly - Kraft Recipes Top
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CERTO Herbed Garlic Jelly

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Total Time

Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.

Put something awesome on the condiment tray! How about garlic jelly? This CERTO Herbed Garlic Jelly is a treat for garlic lovers and rosemary fans.

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Mix wine, garlic, vinegar and rosemary in 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Special Equipment Needed

Please use alcohol responsibly.

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.


  • Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.

Nutritional Information

Serving Size Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.
Calories 50
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 45mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 11g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This turned out beautifully! This turned out beautifully! When I make it again, I will chop the garlic in the food processor to get a smaller size. I turned the jars several times (and shook them a little) to get an even distribution of the rosemary and garlic. I wonder how some of these savory jams and jellies would work as an ingredient in salad dressings/vinaigrettes?
Date published: 2009-11-04
Rated 5 out of 5 by from This is sooo good specially on chicken, I used it to glaze the chicken and bake it. This is sooo good specially on chicken, I used it to glaze the chicken and bake it. It was a hit. The sweet and tangy flavor, the aroma, it is great! This year I am making this again as a christmas treat for friends, co-workers and family. It is fabulous! Graet for the Thanksgiving table too...it compliments very well white meats.
Date published: 2006-11-13
Rated 4 out of 5 by from Good tasting I made 2 batches because it's very tasty. Have not served or shared. I am disappointed because the garlic sinks to the bottom of the jar & the rosemary floats to the top.. Does not look like the photo. Been making jelly & jam for over 50 yrs. & never had any recipe separate like this one.
Date published: 2017-09-02
Rated 5 out of 5 by from I made this jelly and gave some to friends and family. I made this jelly and gave some to friends and family. Everybody thought it was a little odd but when they tried it, they absolutely LOVED it! It is great to bake with and serve over meats. I will definately be making this again! Thanks for an awesome and different recipe!
Date published: 2005-01-17
Rated 5 out of 5 by from I tried this new concoction. I tried this new concoction. It was delicious. I used it instead of steak sauce. Wow, what flavor. My teenagers liked it too. Will make again and give as xmas gifts.
Date published: 2005-08-29
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