Roasted Garlic and White Wine Jelly
"I'm always on the lookout for different kinds of savoury jellies. This one is great-from the local newspaper."
photo by rmtgirl
- Ready In:
- 35mins
- Ingredients:
- 4
- Yields:
-
4-5 cups
ingredients
- 2 cups white wine
- 1⁄4 cup roasted garlic, finely chopped*
- 3 cups sugar
- 1 (85 ml) envelope liquid Certo
directions
- * To roast garlic: Cut off top of bulb, drizzle with a little olive oil and wrap tightly in foil. Bake at 350 for 25-30 minutes until soft.
- Place wine and garlic in a large saucepan.
- Add sugar and mix well.
- Bring to a full boil on high heat and boil hard for 1 minute, stirring constantly.
- Remove from heat and stir in pectin.
- Stir for a few minutes until pectin starts to set and the garlic is distributed evenly.
- Pour into warm, sterilized jars, filling up to 1/4 inch and seal with sterilized snap lids.
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Reviews
-
This was my first savory jelly =) and a good one at that. It was very easy to make! I roast garlic often at home and prefer to roast it in a foil lined small loaf pan, I throw a splash or two of water in before I seal it up with a piece of foil on top. I roast it for about an hour. It takes a while but makes for nice, soft, evenly cooked garlic. I added and extra head of garlic since mine weren't very big. I also added a bit of freshly ground pepper and a pinch of truffle salt. I ended up with exactly 4 half pints of jelly and processed it ten minutes. Can't wait to try it on some grilled chicken! -
Really good and I doubled the recipe. I used two boxes of the low-sugar pectin and it came out great! The white wine is my own wine! Thank you for a superb recipe! <br/>Jelly :) -
Okay, so I have a full opened bottle of White Wine(I don't drink it)what to do?<br/>I google this site - and here are my additions to what made a terrific "hostess choice" gift to other foodies.<br/>Reduced the bottle to 2 cups.<br/>Added 2tbs of red wine( colour)<br/>Added 1 cinnamon stick to the wine boil ( removed it before canning)<br/>To the minced roasted garlic I added 1/4 tsp of powdered ginger and pumpkin spice .<br/><br/>The out come was wonderful- the color was more appealing against chicken, pork or cheese with the red wine addition, and the spices gave it a mulled harvest flavour . <br/>Just my 2 cents added to an already great recipe! <br/>Cheers <br/>Queeny -
This is very good. I've only used it on pork chops so far, but let me just say... yummy yum yum. I'm thinking grilled chicken or lamb next time. This was very easy to make, the house smelled GREAT, and this recipe has the added bonus of not using a whole bottle of wine, so that left some for me!! I'll be using this again for gifts & will be including the recipe with each jar given. Thanks for sharing!!
