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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
Squeeze the roasted garlic cloves out of their skins into a small bowl and mash them into a paste. Set aside.
In a medium saucepan, combine the dry white wine, sugar, and apple cider vinegar. Stir over medium heat until the sugar has dissolved.
Add the roasted garlic paste, water, and salt to the saucepan. Stir well to incorporate the garlic into the liquid.
Turn the heat to high and bring the mixture to a rolling boil.
Sprinkle the powdered pectin into the boiling liquid while whisking constantly to avoid lumps. Boil for 1-2 minutes until the mixture thickens slightly.
Remove the saucepan from the heat and skim off any foam that has formed on the surface.
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.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
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
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 458.3 g | 167% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 404.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
