Roasted Garlic and White Wine Jelly
Elevate your culinary creations with this luxurious Roasted Garlic and White Wine Jelly, a sophisticated blend of sweet, savory, and tangy notes that’s perfect for cheese boards, gourmet sandwiches, or as a glaze for meats. Featuring the deep, caramelized richness of roasted garlic, the vibrant acidity of dry white wine, and a touch of apple cider vinegar, this jelly strikes a perfect balance of flavors. The addition of powdered pectin ensures a beautifully set texture, while a hint of salt enhances its savory undertones. With an hour of cooking time and easy preservation through canning, this recipe yields 24 servings of elegant, homemade jelly that can be stored for up to a year. Whether spread over crusty bread or paired with creamy brie, this unique condiment will quickly become a pantry favorite!
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Ingredients
- 2 whole Garlic bulbs
- 1 tablespoon Olive oil
- 500 milliliters Dry white wine
- 2 cups Sugar
- 2 tablespoons Apple cider vinegar
- 1 packet (1.75 ounces) Powdered pectin
- 2 tablespoons Water
- 0.5 teaspoons Salt
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Cut the tops off the garlic bulbs to expose the cloves inside. Drizzle olive oil over the cut surface of the garlic and wrap each bulb in aluminum foil.
Step 3
Place the wrapped garlic on a baking sheet and roast in the oven for 40-45 minutes until the cloves are soft and golden. Let them cool slightly.
Step 4
Squeeze the roasted garlic cloves out of their skins into a small bowl and mash them into a paste. Set aside.
Step 5
In a medium saucepan, combine the dry white wine, sugar, and apple cider vinegar. Stir over medium heat until the sugar has dissolved.
Step 6
Add the roasted garlic paste, water, and salt to the saucepan. Stir well to incorporate the garlic into the liquid.
Step 7
Turn the heat to high and bring the mixture to a rolling boil.
Step 8
Sprinkle the powdered pectin into the boiling liquid while whisking constantly to avoid lumps. Boil for 1-2 minutes until the mixture thickens slightly.
Step 9
Remove the saucepan from the heat and skim off any foam that has formed on the surface.
Step 10
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, apply the lids, and seal tightly.
Step 11
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Step 12
Let the jars cool completely at room temperature. Store in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
Nutrition Facts
| Serving size | (1104.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2329.9 |
| Total Fat 15.3g | 0% |
| Saturated Fat 2.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1243.3mg | 0% |
| Total Carbohydrate 458.3g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 404.0g | |
| Protein 7.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 204.7mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 776.6mg | 0% |
Source of Calories