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About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
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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.
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.
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.
* 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.
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?
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.
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.