Garlic Jam

Directions

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.)
12. 12
    Makes 1-1/3 cups (325 ml).