i've been making this jelly for over 15 years. The best local garlic is available in mid-August at the Carp Garlic Festival. Perfect for this jelly! Enjoy it on cheese and crackers, as a baste or give away to your favourite hostess.
I've had friends buy an entire batch as Christmas gifts. So perfect...
This jelly sometimes takes up to a week to jel. Be patient...
This recipe makes approximately 5 250 ml jars. I like to mix 125 ml jars and 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
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.
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.
You can add a few finely diced sweet or hot peppers.