Monday, August 9, 2010

Balsamic Jelly


Lately my new obsession is canning and cooking my own condiments. Its not just me right? Everywhere I turn someone is canning, preserving and making relishes or condiments that we have all taken for granted by purchasing them by the name of Heinz or Grey Poupon. I've joined this canvolution (not my word) as well.  I've made my own mustard, preserves and jams and jellies. And then I saw this recipe in the latest Bon Appetit Magazine. It seemed so unique I had to add it to my list.

But there was a problem....I don't really like jelly much. Its hard to spread and normally has the texture in the family of jello - another food group I'm not a fan of. Besides, who would want jelly when you can have preserves? 

Balsamic Vinegar makes up for all of those issues. Such a bold flavor that is perfect to spread on french bread for an appetizer. And I finally got over my issues with jelly... This time. 

Balsamic Jelly (Bon Appetit August 2010)
1 cup Balsamic Vinegar
1 packet of unflavoredGelatin
6 tablespoons of honey

Pour vinegar into small saucepan. Sprinkle gelatin over. Let stand until gelatin softens about 10 minutes. Stir over medium heat until gelatin dissolves and mixture is hot (do not bring to a simmer) Remove from heat and stir in honey. Divide mixture among 6 small ramekins or bowls. Chill until gelatin sets about 8 hours.  Serve balsamic jelly with bread and butter.


2 comments:

  1. I love the sound of this jelly. I love balsamic onion jam, but I've found that there are certain cases where I want just the balsamic flavour and none of the onion.... so this is perfect! I can totally imagine spreading some on a roast beef sandwich.

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  2. How long does this keep? Can I make it a day or two ahead?

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