Roasted Garlic and White Wine Jelly

Total Time
Prep 30 mins
Cook 5 mins

I'm always on the lookout for different kinds of savoury jellies. This one is great-from the local newspaper.


  1. * To roast garlic: Cut off top of bulb, drizzle with a little olive oil and wrap tightly in foil. Bake at 350 for 25-30 minutes until soft.
  2. Place wine and garlic in a large saucepan.
  3. Add sugar and mix well.
  4. Bring to a full boil on high heat and boil hard for 1 minute, stirring constantly.
  5. Remove from heat and stir in pectin.
  6. Stir for a few minutes until pectin starts to set and the garlic is distributed evenly.
  7. Pour into warm, sterilized jars, filling up to 1/4 inch and seal with sterilized snap lids.
Most Helpful

This was my first savory jelly =) and a good one at that. It was very easy to make! I roast garlic often at home and prefer to roast it in a foil lined small loaf pan, I throw a splash or two of water in before I seal it up with a piece of foil on top. I roast it for about an hour. It takes a while but makes for nice, soft, evenly cooked garlic. I added and extra head of garlic since mine weren't very big. I also added a bit of freshly ground pepper and a pinch of truffle salt. I ended up with exactly 4 half pints of jelly and processed it ten minutes. Can't wait to try it on some grilled chicken!

shelteredcreature August 10, 2012

Really good and I doubled the recipe. I used two boxes of the low-sugar pectin and it came out great! The white wine is my own wine! Thank you for a superb recipe!
Jelly :)

HotPepperRosemaryJelly September 15, 2010

Okay, so I have a full opened bottle of White Wine(I don't drink it)what to do?<br/>I google this site - and here are my additions to what made a terrific "hostess choice" gift to other foodies.<br/>Reduced the bottle to 2 cups.<br/>Added 2tbs of red wine( colour)<br/>Added 1 cinnamon stick to the wine boil ( removed it before canning)<br/>To the minced roasted garlic I added 1/4 tsp of powdered ginger and pumpkin spice .<br/><br/>The out come was wonderful- the color was more appealing against chicken, pork or cheese with the red wine addition, and the spices gave it a mulled harvest flavour . <br/>Just my 2 cents added to an already great recipe! <br/>Cheers <br/>Queeny

Queenycolleeny August 24, 2013