I wasn’t sure if I’d like this jelly.
I love roasted garlic. I roast big batches of garlic periodically, then puree the softened cloves with olive oil and freeze it all in ice cube trays. So good added to pasta sauces, or gravies, or dips, or smeared on sliced baguettes and topped with thin wedges of brie….
I could go on and on.
So at first the idea of a roasted garlic jelly was very appealing. But then I read that you have to strain the roasted garlic, so all you get is the juice (there are other ingredients – I’ll get to those). Which makes sense – it’s a jelly, not a jam. But I was trying to imagine a clear jelly smeared on a baguette, and it wasn’t happening for me.
But I figured I’d give it a try anyway.
And I’m glad I did.