Use this condiment with roasted meats or as a spread for toasted croutons or cold meat sandwiches, or try a spoonful of it mixed into homemade salad dressings and sauces.


  • 4 Garlic head, whole (~14 oz)
  • 1 T Olive oil, extra-virgin
  • 1 md Onion; unpeeled & halved-lengthwise
  • Salt (opt)


Preheat the oven to 350F. Using a large sharp knife, cut off 1/2-inch from the top of each head of garlic to expose some of the flesh.

Drizzle 1 tablespoon of the oil over the bottom of a gratin or glass pie dish. 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. Uncover and let cool for 20 minutes.

Peel the onion halves and finely chop them. Place in a medium bowl. Squeeze the garlic pulp from the skins into the bowl; discard the skins. Using a fork, stir in the remaining 2 teaspoons oil and mash with the onion and garlic until thoroughly incorporated. Season with salt if desired. (The garlic jam will keep refrigerated in a glass jar for up to 2 weeks.)

Makes 1-1/3 cups.

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Submitted 6/13/05.
Source: Food & Wine - December, 1993
Submitted By: Rick Smith
Garlic Jam