Garlic Jam

1. 1

   Preheat the oven to 350 degrees (175 C.).

2. 2

   Using a large sharp knife, cut off 1/2-inch from the top of each head of garlic to expose some of the flesh.

3. 3

   Drizzle 1 tbsp (15 ml) of the oil over the bottom of a gratin or glass pie dish.

4. 4

   Place the garlic and the onion halves cut sides down in the dish, cover tightly with foil and bake for 45 minutes, until very soft to the touch.

5. 5

   Uncover and let cool for 20 minutes.

6. 6

   Peel the onion halves and finely chop them.

7. 7

   Place in a medium bowl.

8. 8

   Squeeze the garlic pulp from the skins into the bowl; discard the skins.

9. 9

   Using a fork, stir in the remaining 2 tsp (10 ml) oil and mash with the onion and garlic until thoroughly incorporated.

10. 10

    Season with salt if desired.

11. 11

    (The garlic jam will keep refrigerated in a glass jar for up to 2 weeks.)

No additional tips available.