Roasted Garlic Jelly

Ingredients

3 medium heads of garlic

1 tbsp balsamic vinegar, divided

1 cup dry white wine

2/3 cups water

1/2 cup white balsamic vinegar

1 tsp whole black peppercorns, crushed

3 tbsp bottled lemon juice

3 cups granulated sugar

6oz liquid pectin

Directions

Using a sharp knife, cut off tops of garlic heads, exposing cloves.

Place each head on a small square of aluminum foil set on a baking sheet. Top each head with 1 tsp balsamic vinegar.

Scrunch foil loosely around garlic heads and roast in preheated oven until garlic is golden and very soft, 45 to 60 minutes. Let stand until cool enough to handle. Separate cloves, pinching each one to extract the soft roasted garlic. Discard skins.

In a medium stainless steel saucepan, combine roasted 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 several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for about 30 minutes. Measure 1⅔ cups garlic juice. If you do not have the required amount, add up to ¼ cup dry white wine or water.

Meanwhile, prepare canner, jars and lids. (For more information, see page 417.)

Transfer garlic juice to a large, deep stainless steel 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, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. (For more information, see pages 418-419.)