F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Roasted Garlic Jam

  • SERVINGS: MAKES ABOUT 1 CUP
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 6 large heads of garlic, unpeeled
  2. 3/4 cup extra-virgin olive oil
  1. Preheat the oven to 300°. 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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.