Roasted Garlic Jelly

Roasted Garlic Jelly

Here's something to do with that garlic you just harvested.

This can be served over a block of cream cheese with crackers, excellent in meat marinades or brushed on a roast or used as a condiment.

large heads garlic

Olive oil

4 large onions (i.e. Walla Walla Sweet or Vidalia)

2/3 cup sugar

2 1/2 tablespoons butter (may substitute olive oil)

1 cup white vinegar

4 cups water

6 cups sugar

1 package powdered pectin

Cut top off each garlic head and drizzle with olive oil.

Roast at 275 degrees for 1 hour and 15 minutes.

Cool completely.

Caramelize onions: chop onions into small pieces (save half of 1 onion and cut into large slivers; set aside to be used later as a garnish).

Place 2/3 cup sugar in a large skillet over medium heat and cook until melted; mix in butter until melted.

Add onions and cook until coated by caramelizing mixture (onions should be soft and pierce easily with a fork).

Caramelize large slivers and set aside.

Add garlic cloves from one head and simmer 5 minutes.

Add vinegar and mix while still over medium heat;

mix in 4 cups water and simmer 5 more minutes.

Sieve mixture through a jellybag or cheesecloth, allowing to drip until all liquid is through.

Measure 5 cups of the garlic/onion liquid into a saucepan and add pectin.

Bring to a full boil and add all the sugar at once.

Cook at full rolling boil, stirring constantly, for 1 minute.

Remove from heat and ladle mixture into hot, sterilized jars.

Garnish top of each jar with a large sliver of caramelized onion and a clove of roasted garlic.

Put lids on and process 10 minutes in boiling water bath.

Store in a cool, dark place.