I'm looking at three garlic jelly recipes; roasted garlic jelly and herbed garlic jelly. Which one would you make?

Certo Herbed Garlic Jelly

1-3/4 cups dry white wine

1/4 cup minced garlic

1/4 cup white wine vinegar

2 Tbsp. finely chopped fresh rosemary

3-1/2 cups sugar, measured into separate bowl

1/2 tsp. butter or margarine

1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

MIX wine, garlic, vinegar and rosemary in 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Carmelized Onion and Roasted Garlic Jelly

rec.food.preserving/Cynthia Kinsland (1996)

Scott McGowan of Rochester won 4th place at the New York State Fair with this recipe (which I found published in the Syracuse Post Standard).

2 large heads garlic

Olive oil

4 large onions (Spanish Sweet or Vidalia)

2/3 cup sugar

2 1/2 tablespoons butter

1 cup white vinegar

4 cups water

6 cups sugar

1 package powdered pectin

Cut top off each garlic head and drizzle with olive oil. Roast at 275 degrees for 1 hour and 15 minutes. Cool completely.

Caramelize onions: chop onions into small pieces (save half of 1 onion and cut into large slivers; set aside to be used later as a garnish). Place 2/3 cup sugar in a large skillet over medium heat and cook until melted; mix in butter until melted. Add onions and cook until coated by caramelizing mixture (onions should be soft and pierce easily with a fork). Caramelize large slivers and set aside.

Add garlic cloves from one head and simmer 5 minutes. Add vinegar and mix while still over medium heat; mix in 4 cups water and simmer 5 more minutes. Sieve mixture through a jellybag or cheesecloth, allowing to drip until all liquid is through.

Measure 5 cups of the garlic/onion liquid into a saucepan and add pectin. Bring to a full boil and add all the sugar at once. Cook at full rolling boil, stirring constantly, for 1 minute.

Remove from heat and ladle mixture into hot, sterilized jars. Garnish top of each jar with a large sliver of caramelized onion and a clove of roasted garlic.

Put lids on and process 10 minutes in boiling water bath. Store in a cool, dark place.

(The butter and oil in that recipe make me a little nervous, but I think I could successfully caramelize onions in a non-stick skillet without the butter. I usually end up adding a little bit of water now and again.)

From the new Ball "Complete Book"

Roasted Garlic Jelly

3 medium heads garlic

1 tbsp olive oil, divided

1 tbsp balsmanic vinegar, divided

1 cup dry white wine

2/3 cup water

1/2 cup white balsamic vinegar

1 tsp whole black peppercorns, crushed

3 tbsp lemon juice

3 cups sugar

2 pouches liquid pectin

1. Using a sharp knife, cut off tops of garlic heads, exposing cloves. Place each head on a small square of alum foil set on a baking sheet. Top each head with 1 tsp oil and 1 tsp vinegar. Scrunch (love that scientific description) the foil loosely around garlic heads and roast in oven preheated to 425 until garlic is golden and very soft, 46 to 60 minutes. Let stand until cool enough to handle. Separate cloves, pinching each one to extract the soft roasted garlic. Discard skins.

2. In a medium saucepan combine garlic through peppercorns. Bring to boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat, and steep for 15 minutes.

3. Transfer garlic mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed for about 30 minutes. Measure 1 2/3 cups garlic juice. If you do not have the required amount of juice add up to 1/4 cup dry white wine or water.

4. Prepare canner, jars, and lids.

5. Transfer garlic juice to a large, deep stainless steel saucepan. Stir in lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim foam.

6. Quickly pour into hot jars. Wipe rims. Put on lids.

7. Process 10 minutes in BWB.

Makes about nine 4 ounce jars.