Balsamic Jelly Recipes

Steps:

• Wash, stem and seed red and jalapeno peppers.
• Finely chop enough red pepper to measure 1/2 cup and set aside.
• Puree remaining red and jalapeno peppers and garlic in food processor.
• Pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes.
• While peppers and garlic puree drips, prepare 7 125 ml mason jars and snap lids per canning directions.
• Measure sugar and set aside.
• Measure 1 1/2 cups of pepper juice into a large sauce pan.
• Stir in chopped red pepper, wine and balsamic vinegars and lemon juice.
• Whisk in fruit pectin until dissolved.
• Add 1/2 tsp of oil to reduce foaming (if desired).
• Stirring frequently, bring mixture to a boil over high heat.
• Add sugar then stir constantly while returning mixture to a full, rolling boil.
• Boil hard for 1 minute.
• Remove from heat and skim foam.
• Fill and heat process jars as directed in canning process.

Steps:

• Pour vinegar into small saucepan and sprinkle the gelatin over it. Let stand 10 minutes to bloom gelatin.
• Place over medium heat until gelatin dissolves and mixture is hot. Do not simmer.
• Remove from heat and stir in honey to dissolve.
• Divide mixture among six small ramekins.
• Chill until set.
• Unmold and serve with a cheese plate, bread and butter.

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Steps:

• Before starting, fill a tall glass with olive oil and place it into the freezer for at least 30 minutes. The oil needs to be very cold so the balsamic vinegar pearls will cool before they reach the bottom. Once the oil is cold you may continue making the balsamic vinegar pearls.
• Add the balsamic vinegar to a pot along with the agar agar and bring to a boil while stirring. Once it begins to boil remove it from the heat and let it cool slightly.
• Drip the hot liquid using a dropper or syringe into the cold olive oil. It's best to try to leave drops of equal size but you can always sort them into different sizes of balsamic vinegar pearls once they are done. Once all the pearls are made you can remove them from the olive oil and rinse them in water.

Steps:

• 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.
• 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.
• 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.
• Meanwhile, prepare canner, jars and lids.
• 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.
• Quickly pour hot jelly into hot jars leave 1/4 in head space. Wipe rims and put lids and rings on.
• Place in canner, bring to boil and process 10 minutes.