Roasted Garlic Jam

Yield: 1 cup

Ingredients:

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

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 course 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.

Tip: Save the garlicky oil to use in cooking.