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
- Wash jars. Sterilize jars in stove at 250F for 20 minutes. Put lids in water and simmer for 5 minutes.
- 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.
- 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.
- 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.
- 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).
- 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.
- Cover with lids and screw rings on tightly.
Yield: 9-10 125 ml jam jars