Prep 30 mins
Cook 1 hr 30 mins
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.
- 3 medium bulbs of garlic
- 1 tablespoon olive oil, divided
- 1 tablespoon balsamic vinegar, divided
- 1 cup dry white wine
- 2⁄3 cup water
- 1⁄2 cup white balsamic vinegar
- 1 teaspoon whole black peppercorn, crushed
- 3 tablespoons lemon juice
- 3 cups granulated sugar
- 2 (3 ounce) envelopes liquid pectin
- 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.
- 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.
- 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.
- Meanwhile, prepare canner, jars and lids.
- 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.
- Quickly pour hot jelly into hot jars leave 1/4 in head space. Wipe rims and put lids and rings on.
- Place in canner, bring to boil and process 10 minutes.
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)