Categories: conserves, jams, jelly, preserves
Ingredients
- 3 whole heads garlic
- 1 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 cup dry white wine
- 2/3 cup water
- 1/2 cup golden balsamic vinegar
- 1 tsp. whole black peppercorns, crushed
- 3 Tbsp. lemon juice
- 3 cups granulated sugar
- 2 (3oz.) pouches liquid pectin
Directions
- Heat oven to 425 degrees.
- Using a sharp knife, cut the top third off each head of garlic. Place the heads on a sheet of aluminum foil. Drizzle evenly with the olive oil and balsamic vinegar. Loosely wrap in foil. Roast 45 minutes. Open foil to vent and let stand until cool enough to handle. Once cool, squeeze the garlic, pulp from the papery skin. Discard skin.
- Place the pulp in a medium saucepan. Add the wine, water , golden balsamic 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 mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a large bowl. Let mixture drain, undisturbed for 30 minutes.
- Meanwhile, prepare boiling water canner, jars and lids.
- Discard garlic solids. Measure 1 2/3 cups of the liquid. If, needed, add more water or white wine to make 1 2/3 cups. Combine the liquid with the lemon juice and sugar in a large, seep stainless-steel or enameled saucepan. Over high heat, stirring constantly, bring mixture to a full, rolling boil. Boil 1 minute. Remove from heat. Skim off foam.
- Quickly pour hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rim clean with a damp towel. Center metal lids over jar. Screw band fingertip-tight, just until resistance is met.
- Place jars in prepared canner, ensuring they are completely covered by water. Bring to a boil and process 10 minutes. Remove canner lid. Let jars stand in water for 5 minutes, then remove to towel-lined table or countertop to cool undisturbed for 24 hours. Refrigerate any jars that did not seal
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makes 4 half-pint jars