Instructions: MEASURE wine and roasted garlic into a large saucepan ADD sugar to wine and mix well. PLACE saucepan over high heat. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. IMMEDIATELY stir in liquid fruit pectin. POUR quickly into warm, sterilized jars filling up to 1/4 inch from rim. SEAL while hot with sterilized 2-piece lids with new centres.

Makes 4 cups

Prep. time: 15 minutes

Cooking Time: 20 minutes

TIP: To roast garlic, wrap a whole garlic bulb in foil, place on a small baking pan in a 400F (200C) oven for 30 to 40 minutes. Cool. Squeeze out garlic, removing membrane. Measure.

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