Has anybody made this?
Years ago, I made a terrific rosemary garlic jelly from a recipe that I found in a food magazine, but I' lost that recipe.
It was fabulous with lamb and other meats and we used it on sandwiches and also in place of the ubiquitous pepper jelly with cream cheese and crackers.
I've found several recipes for herb jellies as well as herb/wine jellies (some using a little vinegar) that will take care of the rosemary component, but the garlic part is all over the place in the recipes that I find online.
I obviously don't want either thing to overpower it and don't think I want bits of rosemary or garlic floating about in the jelly.
Any good recipes out there?