Roasted Garlic Jelly
Elevate your culinary creations with the rich, savory-sweet flavor of Roasted Garlic Jelly, a unique and versatile homemade condiment perfect for both gourmet dining and casual bites. This easy-to-follow recipe transforms tender, caramelized roasted garlic into a silky jelly, accented with tangy apple cider vinegar, a hint of lemon juice, and the perfect touch of sweetness. Crafted with a handful of pantry staples and just 15 minutes of prep, this jelly is cooked to perfection with liquid pectin to achieve its smooth, spreadable texture. Whether slathered on warm crusty bread, paired with creamy cheeses, or used as a glaze for roasted meats, this garlic jelly offers endless possibilities. Try your hand at canning with this recipe, which yields up to 40 servings and stores beautifully for up to a year. Impress guests or enhance everyday snacks with this artisanal condiment that's sure to become a pantry favorite!
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Recipe Information
Ingredients
- 4 whole garlic bulbs
- 2 tablespoons olive oil
- 3 cups sugar
- 1 cup apple cider vinegar
- 2 tablespoons lemon juice
- 3 ounces liquid pectin
- 1 cup water
- 0.5 teaspoon salt
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off the garlic bulbs to expose the cloves slightly. Drizzle each bulb with olive oil and wrap them tightly in aluminum foil.
Place the wrapped garlic bulbs on a baking sheet and roast in the preheated oven for 40 minutes, or until the garlic is soft and golden brown.
Once roasted, allow the garlic to cool slightly. Squeeze the soft cloves from the skins into a bowl and mash them into a smooth paste using a fork.
In a large, heavy-bottomed saucepan, combine roasted garlic paste, sugar, apple cider vinegar, lemon juice, water, and salt. Stir thoroughly to mix.
Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
Boil the mixture for 5 minutes, then stir in the liquid pectin.
Return the mixture to a rolling boil and boil for an additional 2 minutes, stirring constantly.
Remove the saucepan from the heat and skim off any foam that may have formed on the surface.
Carefully ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes, following standard canning safety procedures.
Allow the jars to cool completely at room temperature. You’ll hear the lids pop as they seal properly.
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 669.9 g | 244% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 600.5 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1017 mg | 22% | |
*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.
