Ingredients
-
3
-
1
-
1
-
1
-
2/3
-
1/2
-
1
-
3
-
3
-
2
-
-
-
-
-
Directions
Roasted Garlic Jelly, This makes a wonderful glaze for meat or a spread or warm bread The recipe calls for white balsamic vinegar because it will create a light cover jelly If you are unable to find it make it with the dark balsamic but the jelly will be darker and have a more robust flavor Remember when making jellies to not squeeze the jelly bag to speed juice collection, doing so may produce a cloudy jelly This is from the Ball Complete Book of Home Preserving The recipe is for under 1, 000 feet elevation so adjust it for your area , I love this jelly! It made 9 – 4oz jars this was my first experiment with a savory jelly Had to try it because who doesn’t love roasted garlic, wine and balsamic? I serve it with triple-brie and water crackers delicious I did make it with 25 year old barrel-aged vinegar not the white (Olivier brand from Williams-Sonoma), This makes a wonderful glaze for meat or a spread or warm bread The recipe calls for white balsamic vinegar because it will create a light cover jelly If you are unable to find it make it with the dark balsamic but the jelly will be darker and have a more robust flavor Remember when making jellies to not squeeze the jelly bag to speed juice collection, doing so may produce a cloudy jelly This is from the Ball Complete Book of Home Preserving The recipe is for under 1, 000 feet elevation so adjust it for your area
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Steps
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1
Done
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Cut Off Tops of Garlic Heads and Place Each Head on a Small Square of Foil Set on a Baking Sheet. Top Each Head With 1 Tsp Oil and 1 Tsp Balsamic. Scrunch Foil Loosely Around Garlic Heads and Roast in a Preheated Oven Until Garlic Is Golden and Very Soft 45-60 Minutes on 400. Let Stand Until Cool. Separate Cloves Pinching Each One to Extract Garlic. Discard the Skins. |
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2
Done
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in a Medium Saucepan, Combine Garlic, Wine, Water, White Balsamic Vinegar, and Peppercorns. Bring to a Boil Over Medium Heat. Reduce Heat and Boil Gently For 5 Minutes. Cover, Remove from Heat and Let Steep For 15 Minutes. |
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3
Done
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Transfer Garlic Mixture to a Dampened Jelly Bag or a Strainer Lined With Layers of Damp Cheesecloth. Let Drip 30 Minutes. Measure 1 2/3 C of Garlic Juice. If You Don't Have the Required Amount Add Up to 1/4 C Dry White Wine or Water. |
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4
Done
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Meanwhile, Prepare Canner, Jars and Lids. |
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5
Done
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Transfer Garlic Juice to a Large Deep Saucepan. Stir in Lemon Juice and Sugar. Over High Heat, Stirring Constantly, Bring to a Full Rolling Boil That Cannot Be Stirred Down. Stir in Pectin. Boil Hard, Stirring Constantly, For 1 Minute. Remove from Heat and Quickly Skim Off Foam. |
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6
Done
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Quickly Pour Hot Jelly Into Hot Jars Leave 1/4 in Head Space. Wipe Rims and Put Lids and Rings On. |
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7
Done
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Place in Canner, Bring to Boil and Process 10 Minutes. |
