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.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.