Roasted Garlic Jelly

Ingredients

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

Directions

1. 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. 2

   In a medium saucepan, combine 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.

3. 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 white wine or water.

4. 4

   Meanwhile, prepare canner, jars and lids.

5. 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. 6

   Quickly pour hot jelly into hot jars leave 1/4 in head space. Wipe rims and put lids and rings on.

7. 7

   Place in canner, bring to boil and process 10 minutes.