Directions:

• Preheat oven to 425°F (220°C). Remove tops of garlic heads to expose cloves. Brush the tops of each head with 1 tsp (5 ml) oil and 1 tsp (5 ml) vinegar; wrap loosely in aluminum foil. Roast in oven until golden brown, about 45 to 60 minutes. Remove from oven; let cool slightly. Remove all garlic cloves from head, discarding papery skins.


• Place 9 clean 125 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.


• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.


• Combine roasted garlic cloves, wine, water, white balsamic vinegar and crushed peppercorns in a stainless steel saucepan. Bring to a boil; reduce heat to low and simmer, covered, 5 minutes. Remove from heat; let cool, covered, 15 minutes.


• Pour prepared garlic mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container. Let drip to collect juice. For quicker results, squeeze bag; juice maybe cloudy.


• Measure 1-2/3 cups (400 ml) juice into a large, deep stainless steel saucepan. Stir in lemon juice and all the sugar. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.


• Quickly pour jelly into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly.


• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.


• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.


• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips