Roasted Garlic Jelly

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 3 medium bulbs of garlic
• 1 tablespoon olive oil, divided
• 1 tablespoon balsamic vinegar, divided
• 1 cup dry wine
• 2/3 cup water
• 1/2 cup balsamic vinegar
• 1 teaspoon whole black peppercorn, crushed
• 3 tablespoons lemon juice
• 3 cups granulated sugar
• 2 (3 ounce) envelopes liquid pectin

Recipe

• 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 in a medium saucepan, combine garlic, wine, water, 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 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 wine or water.
• 4 meanwhile, prepare canner, jars and lids.
• 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 quickly pour hot jelly into hot jars leave 1/4 in head space. wipe rims and put lids and rings on.
• 7 place in canner, bring to boil and process 10 minutes.