Roasted Garlic And White Wine Jelly Food

ROASTED GARLIC JELLY

Steps:

• 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.
• 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.
• 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.
• Meanwhile, prepare canner, jars and lids.
• 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.
• Quickly pour hot jelly into hot jars leave 1/4 in head space. Wipe rims and put lids and rings on.
• Place in canner, bring to boil and process 10 minutes.

GARLIC ROSEMARY JELLY

Steps:

• In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and bring mixture back to a full rolling boil. Boil jelly, stirring constantly, 1 minute and remove kettle from heat.
• Skim off any foam and ladle jelly immediately into jars, filling to within 1/8 inch of top. Wipe rims with dampened cloth and seal jars with liquids.
• Put jars in water-bath canner or on a rack set in a deep kettle. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely and store in a cool, dark place.
• To sterilize jars and glasses for pickling and preserving:
• Wash jars in hot suds and rinse in scalding water. Put jars in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from the kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize jar lids 5 minutes, or according to manufacturer's instructions.

ROASTED GARLIC AND WHITE WINE JELLY

Steps:

• * 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.

ROASTED GARLIC AND CARAMELIZED ONION JAM

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
• Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
• Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
• Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.

RED WINE JELLY

Steps:

• Combine wine, lemon juice, and pectin in a large saucepot.
• Bring to a boil, stirring frequently. Add sugar, stirring until dissolved.
• Return to a rolling boil.
• Boil hard 1 minute, stirring constantly. Remove from heat.
• Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace.
• Tighten 2 piece lids.
• Process for 5 minutes in boiling water bath.

GARLIC JELLY

Steps:

• Combine garlic& vinegar in a 2 qt.
• kettle.
• Simmer mixture gently, uncovered, over medium heat for 15 minutes.
• Remove pan from heat& pour mixture into a 1 quart glass jar.
• Cover& let stand at room temperature for 24-36 hours.
• Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid.
• Discard any residue.
• Measure the liquid& add vinegar, if needed, to make 1 cup.
• Measure sugar into a dry bowl.
• Combine the garlic-vinegar solution& the water in a 5 or 6 quart kettle.
• Add pectin, stirring well.
• Over high heat, bring mixture to boil, stirring constantly to avoid scorching.
• Add sugar,& stir well.
• Bring mixture to a full, rolling boil.
• Add butter to reduce foaming.
• Continue stirring.
• Boil the mixture hard for exactly 2 minutes.
• Remove pan from heat& skim off any foam.
• Add red, yellow or orange food coloring if desired.
• Pour jelly into prepared glasses.
• Seal according to directions on recipe folder in pectin package.

WHITE WINE JELLY

Steps:

• Soften gelatin in cold water for 5 minutes.
• Bring hot water and sugar to a boil. Remove from heat, add gelatin and blend well. Cool.
• Stir in wine, lemon juice, and orange juice. Pour into a mold or individual glasses. Refrigerate until firm, about four to six hours.
• Serving suggestions: Serve on toast or a cracker. Spoon wine jelly into goblets, cover with custard, and top with whipped cream. Also great used to glaze a cake.

WHITE WINE JELLY

Steps:

• Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes.
• Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar.
• Continue stirring till the sugar dissolves & remove the pan from the heat.
• Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency.
• Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.
• Refrigerate & chill thoroughly till well-set. Unmold & serve.
• SERVING SUGGESTIONS: For brunch, serve w/scones, bagels or English muffins. As a salad course, serve atop greens & use a poppy seed or other complimentary dressing. As a dessert, serve w/cheese & crackers -- or -- baguette slices topped w/cheese of choice & the jelly as a dessert bruschetta. A sml dish of choc mints would make a nice combo w/either choice.
• NOTE: IMO, the fruits used are suggestions & others can be subbed. I will prob use a combo of green & red grapes in place of the cherries. Kiwi segments could also be used.

PORT WINE JELLY

Steps:

• Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes.
• Remove from heat. Quickly stir in 1/2 bottle liquid pectin.
• Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars.
• Seal as directed.