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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. Recipe by: Certo Newsletter Vol 3; Issue 3/Carole Walberg Posted to recipelu-digest Volume 01 Number 194 by Bob & Carole Walberg
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 23.1mg||1 %|
|Total Carbohydrate 113.2g||33 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 113.2g|
|Protein 0g||0 %|
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Calories per serving: 459
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