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Leek & Roasted Garlic Jam


4 whole garlic bulbs

Olive oil

4 cups of leeks, chopped

2 onions, diced

½ teaspoon fresh thyme, chopped

3 ½ tablespoons unsalted butter

¾ cup of apple cider vinegar

½ cup of fresh lemon juice

2 tablespoons balsamic vinegar

1 ½ teaspoons mustard powder

1 teaspoon sea salt

¾ teaspoon pepper

Pinch of red pepper flakes (optional)

3 cups of sugar


  1. Preheat the oven to 425 degrees. Cut the tops off all of the garlic bulbs, drizzle with olive oil and roast for 35 minutes, until browned. Remove from the oven and let cool.
  2. In a large saucepan, sauté the leeks, onions and thyme in the butter, until soft and slightly brown.
  3. Squeeze the roasted garlic out of the bulbs, into the pot with the leeks and onions.
  4. Add the vinegars, lemon juice, mustard, salt, pepper and red pepper flakes.
  5. Bring to a boil and then add the sugar. Bring back to a boil and cook for 5 minutes, stirring constantly.
  6. Remove the pot from the heat and let cool. Spoon the jam into sterilized jars and store in the refrigerator for up to 1 month.