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Garlic Jelly

Rosemary mint wine jelly
Voignier rosemary mint wine jelly

Looking for something interesting to do with all the extra garlic we have, I came across a recipe for Garlic Jelly in a local wine magazine that was taken from the Bernardin website. The jelly turned out to be very sweet, thanks to 3 cups of sugar, but was very enjoyable on warmed bread with our dinner. I made the jelly in extra small 125ml jars since this type of jelly is more a special occasion jelly rather than one you would eat every day.

INGREDIENTS
  • 3 large heads garlic
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 cup dry white wine
  • 2/3 cup water
  • 1/2 cup white balsamic vinegar
  • 1/4 teaspoon pepper
  • 3 tablespoons lemon juice
  • 3 cups sugar
  • 1 tablespoon butter
  • 2 pouches (170 ml) CERTO ® Liquid Pectin
DIRECTIONS
  1. Wash jars. Sterilize jars in stove at 250F for 20 minutes. Put lids in water and simmer for 5 minutes.
  2. Preheat oven to 425°F. Remove tops of garlic heads to expose cloves. Pour 1 teaspoon each oil and balsamic vinegar over the tops of each head; wrap loosely in aluminum foil. Roast in oven until golden brown, about 45 to 60 minutes. Remove from oven; let cool slightly. Remove all garlic cloves from head, discarding papery skins.
  3. Combine roasted garlic cloves, wine, water, white balsamic vinegar and crushed peppercorns in a stainless steel saucepan. Bring to a boil; reduce heat to low and simmer, covered, 5 minutes. Remove from heat; let cool, covered, 15 minutes.
  4. Pour prepared garlic mixture into cheese cloth-lined sieve suspended over a deep container (the more cheese cloth the clearer your jelly). Let drip to collect juice. For quicker results, squeeze bag; juice maybe cloudy.
  5. Measure 1-2/3 cups juice into a large, deep stainless steel saucepan. Stir in lemon juice, sugar and butter. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary (butter helps prevent foam from forming).
  6. Pour into sterilized jars about 1/4 inch from rim, being careful not to get jelly on edges. Clean edges are needed to ensure jelly jars will seal.
  7. Cover with lids and screw rings on tightly.

Yield: 9-10 125 ml jam jars

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