If you like Pepper Jelly, you will love this! Serve on top of cream cheese on crackers, or baste on pork or chicken while baking/grilling/roasting … yummmm!!!
1 3/4 cup dry white wine (can use cooking wine)
1/4 cup white wine vinegar
1/3-1/2 cup finely chopped Vidalia onions
1-2 tbls. minced garlic (I use minced garlic in a jar)
1-2 tsp. course-ground black pepper
3 1/2 cups sugar
1 pkg. Sure-Jell (pectin)
4 -1/2 pint canning jars
Bring mixture to a rolling boil over med-high heat stirring constantly.
Quickly stir in sugar and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into 1/2 pint canning jars.
Put jars in water bath canner with a rack on the bottom (any pot will do so long as the water covers the jars completely by 1-2″).
Cover and bring to a boil; reduce heat slightly and continue to boil 5 minutes. Remove jars from canner and allow to cool on a kitchen towel, shaking jars from time to time to evenly distribute the onions, garlic and black pepper. Mixture will be “jelling” as you do this.
Cooled jars can then be placed in kitchen cabinet; will keep for 6 or more months. Keep any open jars in the refrigerator.
Serve over cream cheese on crackers, or baste on pork or chicken when baking/grilling/roasting. Delicious!