Roasted Garlic And White Wine Jelly

I'm always on the lookout for different kinds of savoury jellies. This one is great-from the local newspaper.

To roast garlic: cut off top of bulb , drizzle with a little olive oil and wrap tightly in foil.

Bake at 350 for 25-30 minutes until soft.

Place wine and garlic in a large saucepan.

Add sugar and mix well.

Bring to a full boil on high heat and boil hard for 1 minute , stirring constantly.

Remove from heat and stir in pectin.

Stir for a few minutes until pectin starts to set and the garlic is distributed evenly.

Pour into warm , sterilized jars , filling up to 1 / 4 inch and seal with sterilized snap lids.

white wine, roasted garlic, sugar, liquid certo