A French Delicacy Sweet and Savory Slow-Cooked Garlic Jam Confiture D'ail

In a saucepan, bring a pot of water to a boil and blanch the peeled garlic cloves for 3 minutes, then drain. Repeat this process two more times with fresh water each time to mellow the garlic's pungency.

In the same saucepan over a low heat, gently soften the blanched garlic in olive oil for about 10 minutes without letting it brown.

Add the white wine, white wine vinegar, sugar, salt, and thyme sprigs to the pan. Bring to a boil, then reduce the heat to a gentle simmer.

Let it simmer uncovered for 45-60 minutes, stirring occasionally. The liquid will reduce to a syrupy consistency and the garlic will be very tender.

Remove the thyme sprigs. Lightly mash the garlic cloves with a fork or potato masher for a rustic texture, or use an immersion blender for a smoother jam. Pour into sterilized jars, seal, and store in the refrigerator.