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Prepare the Garlic
Begin by peeling all the cloves of garlic. You can use a garlic peeler or simply crush each clove with the side of a knife to easily remove the skin.
Cook the Garlic
In a small saucepan, add the peeled garlic cloves and cover them with olive oil. If you’re using fresh thyme, add it to the pot as well. Bring the mixture to a gentle simmer over medium heat.
Slow Cook
Reduce the heat to low and let the garlic cook gently for 40–45 minutes. Stir occasionally, making sure the garlic doesn't brown. The garlic should be soft and golden brown.
Mash and Blend
Once the garlic is soft and the oil is infused, remove the pan from heat. Use a fork or potato masher to mash the garlic cloves into a creamy paste. Add the salt, pepper, and lemon juice (if using), and blend everything well.
Store
Transfer the creamy garlic confit into a clean jar or airtight container. The jam can be stored in the fridge for up to 2 weeks.
Serving and Storage Tips:
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