Our second recipe was the first of two daring choices. I wanted to work on something over the top that was different since we have all perfected the basics. My choice was Roasted Garlic Jelly from the Ball Complete Book of Home Preserving Cookbook. It starts with roasting three heads of garlic in a hot oven drizzled with olive oil and balsamic vinegar. The finish is a sweet garlic jelly that smells fantastic. We are still working on it's use. We came up with bruchetta as the spread before adding the tomato mixture or as a side to a warmed brie cheese with crackers. The jars we made were the 4 oz size which was perfect for a taster size of an exotic jelly.