Roasted Garlic Jam

No ratings yet

Roasted Garlic Jam

Roasted Garlic Jam


  • 3/4 cup extra-virgin olive oil
  • 6 large heads of garlic unpeeled


  • 1. Preheat the oven to 300 degrees. Halve the garlic heads crosswise. In a saucepan of boiling salted water, blanch the garlic for 5 minutes; drain well. Trim off the roots.

    2. Pour the oil into a 9-by-13-inch baking pan. Add the garlic, cut side down, and roast for 1 hour, or until the garlic is soft.

    3. Squeeze the garlic from the skins into a coarse strainer set over a bowl. Press the garlic through the strainer with a spatula. Whisk the puree until creamy.

    make ahead:
    The jam can be refrigerated for up to 10 days.

    Save the garlicky oil to use in cooking.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.