Yield: Approximately 1 quart
Ingredients
- ½ cup garlic, roughly chopped
- 1 tablespoon butter
- 1½ teaspoons balsamic vinegar
- 1 cup rice wine vinegar
- 2¼ cups granulated sugar
- 1 cup water
- 1½ teaspoons pink peppercorns
- 1 package powdered fruit pectin
- 1 large pinch kosher salt
Instructions
- In a medium saucepan, melt the butter over medium-low heat. Add the chopped garlic and cook until softened and translucent, about 5–7 minutes. Avoid browning the garlic.
- Stir in the balsamic vinegar and cook for 1–2 minutes, until most of the vinegar has evaporated.
- Add the rice wine vinegar and water. Bring to a gentle simmer and cook for 15 minutes.
- Remove the pan from the heat, cover, and let the mixture steep for 6 hours at room temperature.
- Strain the liquid through a fine-mesh sieve into a clean saucepan, pressing lightly on the garlic to extract as much liquid as possible. Discard the solids or reserve a small spoonful of the cooked garlic to stir back in later if desired.
- Add the sugar, pink peppercorns, and a large pinch of kosher salt to the strained liquid. Bring to a gentle simmer, stirring until the sugar has dissolved.
- Whisk in the powdered pectin and continue simmering for about 5 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed. Optional to stir in a small amount of the reserved cooked garlic.
- Let the jam cool slightly before transferring it to storage container. Refrigerate until fully chilled. The jam will continue to set as it cools.
Storage: Keep refrigerated and use within 3–4 weeks.
