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    You are in: Home / Recipes / Roasted Garlic Jelly Recipe
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    Roasted Garlic Jelly

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Samantha in Ut's Note:

    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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    Ingredients:

    Serves: 9

    Yield:

    ounce j ...

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Meanwhile, prepare canner, jars and lids.
    5. 5
      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.
    6. 6
      Quickly pour hot jelly into hot jars leave 1/4 in head space. Wipe rims and put lids and rings on.
    7. 7
      Place in canner, bring to boil and process 10 minutes.

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    Ratings & Reviews:

    • on November 26, 2012

      55

      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)

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Garlic Jelly

    Serving Size: 1 (151 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 312.3
     
    Calories from Fat 14
    49%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 4.6 mg
    0%
    Total Carbohydrate 71.6 g
    23%
    Dietary Fiber 0.6 g
    2%
    Sugars 67.2 g
    269%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    white balsamic vinegar

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