Friday, July 10, 2015

My Long Time Favourite- Roasted Garlic White Wine Jelly

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!

To make about 5 250 ml jars


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!
In a medium 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 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.

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