Enjoy the sweet but subtle flavour of roasted garlic in this sophisticated jelly. Use it as a glaze for meat, spread it over warm toasted bread, great with cheese!
I always look forward to mid-August when the local garlic is available at the Garlic Festival or at Farmers' Markets. This year, I tried out the garlic at Silver Springs Farm, in Ottawa. Their volunteers run the garlic project which supports people with developmental disabilities.
Great garlic and a great cause- I will be back!
3 med heads garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
1 cup dry white wine
2/3 cup water
1/2 cup white balsamic vinegar
1 tsp whole black peppercorns, crushed
3 tbsp lemon juice
3 cups granulated sugar
2 pouches liquid pectin
|Roasted garlic out of the oven|
Preheat oven to 400 degrees. Using a sharp knife, cut off tops of garlic heads, exposing cloves. Place each head on aluminum square. Top each head with 1 tsp olive oil and 1 tsp balsamic vinegar. Scrunch foil loosely around garlic heads, and roast in preheated oven until garlic is golden and very soft, 45-60 minutes. Let stand until cool enough to handle. Separate cloves, pinching to extract soft roasted garlic.
|A little crooked but it works!|
Transfer garlic mixture to a dampened jelly bag or a strainer lined with cheesecloth. Let drip, undisturbed for approx 30 minutes. Measure 1 2/3 cups garlic juice. If you do not have the required amount, add up to 1/4 cup dry white wine or water.
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 skim off foam.
Pour into jars.
Process 10 minutes.