Balsamic Jelly Recipes

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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 JAM



Balsamic Jam image

This is a nice accent for blanched green beans or most anything that would be good with balsamic. Nathan Sears at Vie makes this.

Provided by Ambervim

Categories     Sauces

Time 1h10m

Yield 6 1/2 Pints

Number Of Ingredients 9

48 ounces balsamic vinegar
2 lbs sugar
1 ounce lemon juice
10 allspice berries
2 vanilla beans, split
3 whole cloves
2 star anise
1 large slice orange zest
8 ounces pectin

Steps:

  • In a large heavy bottomed pan over high heat bring the balsamic, sugar lemon juice, vanilla, allspice, cloves, star anise and orange zest to a boil.
  • Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days.
  • Strain the liquid and save the vanilla for another use.
  • Pour into a large wide pot and bring to a boil over high heat being sure it does not boil over.
  • Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes.
  • Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars.
  • Does not include refrigeration time.

Nutrition Facts : Calories 842.7, Fat 0.3, SaturatedFat 0.1, Sodium 122.3, Carbohydrate 207.9, Fiber 3.4, Sugar 170.7, Protein 1.2

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 VINEGAR PEARLS



Balsamic Vinegar Pearls image

This is from Modernist Cooking and here's what they say,"One of the easiest ways to try out molecular gastronomy is by creating "pearls". Most pearls are solid jelly balls that can be used to garnish dishes or as an amuse-bouche. Here we create sweet-sour balsamic vinegar pearls that are a great way to add a hit of flavor to many different dishes. The process of making them is even pretty easy. We first combine the vinegar with agar agar and bring it to a boil. Then we drizzle it into very cold olive oil that chills the droplets into spheres before they reach the bottom of the glass. Once you rinse off the balsamic vinegar pearls they are ready to use or you can store them in the refrigerator for later use." You can see their video on how to make pearls here: http://www.modernistcookingmadeeasy.com/info/modernist-recipes/more/balsamic-vinegar-pearls-recipe I saw Tyler Florence's general recipe for these pearls and got the exact measurements off the internet. Have fun!

Provided by Sharon123

Categories     Vegan

Time 35m

Yield 1/2 cup pearls

Number Of Ingredients 3

2/3 cup balsamic vinegar
1 (1 1/2-2 g) package agar-agar, 10-sachet box
olive oil

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.

Nutrition Facts : Calories 299.4, Sodium 78.2, Carbohydrate 57.9, Sugar 50.9, Protein 1.7

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

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