Roasted Garlic Jelly

• 3 medium bulbs of garlic
• 1 tablespoon olive oil, divided
• 1 tablespoon balsamic vinegar, divided
• 1 cup dry white wine
• 2/3 cup water
• 1/2 cup white balsamic vinegar
• 1 teaspoon whole black peppercorn, crushed
• 3 tablespoons lemon juice
• 3 cups granulated sugar
• 2 (3 ounce) envelopes liquid pectin

1. Cut off tops of garlic heads and place each head on a small square of foil set on a baking sheet. Top each head with 1 tsp oil and 1 tsp balsamic. Scrunch foil loosely around garlic heads and roast in a preheated oven until garlic is golden and very soft 45-60 minutes on 400. Let stand until cool. Separate cloves pinching each one to extract garlic. Discard the skins.
2. In a medium saucepan, combine garlic, wine, water, white balsamic vinegar, and peppercorns. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat and let steep for 15 minutes.
3. Transfer garlic mixture to a dampened jelly bag or a strainer lined with layers of damp cheesecloth. Let drip 30 minutes. Measure 1 2/3 c of garlic juice. If you don't have the required amount add up to 1/4 c dry white wine or water.
4. Meanwhile, prepare canner, jars and lids.
5. Transfer garlic juice to a large deep saucepan. Stir in lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
6. Quickly pour hot jelly into hot jars leave 1/4 in head space. Wipe rims and put lids and rings on.
7. Place in canner, bring to boil and process 10 minutes.

garlic, olive oil, balsamic vinegar, white wine, water, white balsamic vinegar, black peppercorn, lemon juice, granulated sugar, liquid pectin

Taken from www.food.com/recipe/roasted-garlic-jelly-244323 (may not work)