Balsamic Jelly Recipes

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BALSAMIC JELLY



BALSAMIC JELLY image

Categories     Condiment/Spread     Cheese     Cocktail Party     Quick & Easy     Simmer

Yield 6 servings small ramekins

Number Of Ingredients 5

1 c balsamic vinegar
1 1/2 t unflavored gelatin
6 T honey
sliced crusty bread
whipped butter

Steps:

  • pour vinegar in a sm sauce pan sprinkle gelatin over let stand until gelatin softens (10 min) stir over med heat lintel gelatin dissolves and mixture is hot (do not simmer) Remove from heat, stir in honey. Divide mixture in 6 small ramekins, Chill for 8 hours. Will keep for a week chilled and covered.

BALSAMIC JELLY



Balsamic Jelly image

Make and share this Balsamic Jelly recipe from Food.com.

Provided by MarielC

Categories     Jellies

Time 20m

Yield 6 ramekins, 24 serving(s)

Number Of Ingredients 3

1 cup balsamic vinegar
1 1/2 teaspoons unflavored gelatin
6 tablespoons honey

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.

Nutrition Facts : Calories 16.4, Sodium 0.5, Carbohydrate 4.3, Sugar 4.3, Protein 0.1

BALSAMIC RED PEPPER JELLY



Balsamic Red Pepper Jelly image

This is the first jelly or jam I tried after a friend of mine made me try some pepper jelly she had. I fell in love with it and now make it for Christmas to give as gifts. It's actually requested now.

Provided by Nymphadora

Categories     Jellies

Time 1h

Yield 7 125 ml mason jars

Number Of Ingredients 9

4 medium sweet red peppers
3 medium jalapeno peppers
2 garlic cloves
3 1/4 cups granulated sugar
1/2 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 (57 g) package fruit pectin
1/2 teaspoon vegetable oil (optional)

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.

Nutrition Facts : Calories 407.7, Fat 0.3, SaturatedFat 0.1, Sodium 17.9, Carbohydrate 105.3, Fiber 2.3, Sugar 96, Protein 0.8

OUR FAVORITE BALSAMIC VINAIGRETTE



Our Favorite Balsamic Vinaigrette image

This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.

Provided by Singer6

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 7

½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g

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