Zutaten für Roasted Garlic Jelly
- Bulbs Of Garlic
- Olive Oil
- Balsamic Vinegar
- Dry White Wine
- 1/4 cup water
- 1 cup white balsamic vinegar (dark balsamic may be substituted)
- Whole Black Peppercorn
- Lemon Juice
- Granulated Sugar
- Liquid Pectin
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Zubereitung von Roasted Garlic Jelly
- Preheat oven to 400°F (200°C).
- Roast 1 whole head of garlic until soft and caramelized (about 45-60 minutes).
- Once cool enough to handle, squeeze out the roasted garlic cloves into a bowl. Measure 1 cup of roasted garlic cloves
- Combine the garlic cloves, 1 cup white balsamic vinegar, 1/4 cup water and 1 package (1.75 oz) powdered pectin in a saucepan.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Add 4 cups sugar, and stir until completely dissolved.
- Return to a rolling boil and boil hard for one minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace.
- Wipe the jar rims clean, place lids and rings on jars and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a reliable canning resource for altitude adjustments).
- Remove jars from canner and let cool completely. Check seals – lids should not flex.
- Once cooled completely, label and store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
269g
Fat
1g
Carbs
23g
