Cut off tops of garlic heads, exposing cloves. Place each head on a small square of aluminum foil set on a baking sheet. Top each head with 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scrunch foil loosely around garlic heads and roast in preheated 425-degree oven for 45-60 minutes, until garlic heads are very soft. Cool. Separate cloves, pinching each one to extract the roasted garlic. Discard skins. Mash or chop garlic.

In a large stainless steel pot, combine roasted garlic, wine, water, balsamic vinegar, and pepper. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Turn off heat. Measure 1 2/3 cups liquid (including bits of garlic). If you don’t have enough, add water or wine until you have 1 2/3 cups.

Add lemon juice and sugar. Bring to a full rolling boil that cannot be stirred down. Add liquid pectin. Boil hard, stirring, for one minute. Remove from heat. Skim any foam.

Leaving 1/4-inch headspace, BWB 10 minutes.