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Roasted Garlic Jelly
Ingredients
  • 3 medium heads garlic
  • 1 tbsp (15 ml) olive oil, divided
  • 1 tbsp (15 ml) balsamic vinegar
  • 1 cup (250 ml) dry white wine
  • ⅔ cup (150 ml) water
  • ½ cup (125 ml) white balsamic vinegar
  • 1 tsp (5 ml) black peppercorns, crushed
  • 3 tbsp (45 ml) lemon juice
  • 3 cups (750 ml) granulated sugar
  • 2 pouches (170 ml) BERNARDIN® Liquid Pectin
Steps
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