Roasted Garlic Jelly Food

GARLIC JELLY

Steps:

• In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
• Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

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.

ROASTED GARLIC

Steps:

• Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins.

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.

HABANERO GARLIC JELLY

Steps:

• Put habaneros, bell pepper, & garlic in a food processor and process until they are finely minced - be careful not to turn it into mush.
• Put the minced vegetables into a large pot and add the sugar, vinegar, and lime juice. Mix well, and bring to a boil, stirring often.
• Cook over medium-high heat for 5 minutes, keeping any eye on the mixture to make sure it does not boil over the top of the pan.
• Remove from heat and stir in food coloring (if using).
• Add the pectin and stir briskly with a whisk for 3 minutes - this helps to evenly distribute the bits of pepper and garlic throughout the jelly.
• Ladle the jelly into sterilized half-pint jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.

HOT PEPPER GARLIC JELLY

Steps:

• I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
• Leave them boiling slightly till you are ready for them.
• Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
• Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
• Bring to a boil, stirring often.
• Boil for 5- 6 minutes.
• Remove from heat and add Certo and stir.
• Pour into 1/2 pint jars.
• As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
• Leave them on the counter for a while to finish sealing.
• If you notice the peppers settling just give the jar a little shake every once in a while.
• After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
• **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.

CERTO HERBED GARLIC JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Mix wine, garlic, vinegar and rosemary in 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

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.

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.

ROASTED GARLIC JAM

Steps:

• Chop the garlic with a knife until it forms a paste. Place in a bowl and stir in the olive oil, lemon juice, salt, pepper and cayenne. Stir in the parsley. Use for bruschetta, pizza or grilled meats.

GARLIC JELLY

Steps:

• Combine garlic & vinegar in a 2 quart 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 to 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. Makes approximately 5 cups.

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.