Delicious served over cream cheese with crackers or spread on toasted bread points. Adapted from the Ball Complete Book of Home Preserving.
Servings: 4-5 8-ounce jarsPrep Time: 1 1/2 hours Cook Time: 1 hour for garlic plus 10 minutes BWB
3 medium heads garlic
1 tablespoon olive oil, divided
1 tablespoon balsamic vinegar, divided
1 cup dry white wine
2/3 cup water
1/2 cup balsamic vinegar
1/4 teaspoon black pepper
3 tablespoons lemon juice
3 cups granulated sugar
2 pouches liquid pectin
Cut off tops of garlic heads, exposing cloves. Place each head on a small square of aluminum foil set on a baking sheet. Top each head with 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scrunch foil loosely around garlic heads and roast in preheated 425-degree oven for 45-60 minutes, until garlic heads are very soft. Cool. Separate cloves, pinching each one to extract the roasted garlic. Discard skins. Mash or chop garlic.
In a large stainless steel pot, combine roasted garlic, wine, water, balsamic vinegar, and pepper. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Turn off heat. Measure 1 2/3 cups liquid (including bits of garlic). If you don’t have enough, add water or wine until you have 1 2/3 cups.
Add lemon juice and sugar. Bring to a full rolling boil that cannot be stirred down. Add liquid pectin. Boil hard, stirring, for one minute. Remove from heat. Skim any foam.
Leaving 1/4-inch headspace, BWB 10 minutes.
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