- Place all ingredients in a jar, filling only solo parts of its capacity.
Close the bottle tightly and place in the pressure cooker on a grill to prevent the bottle from coming into direct contact with the heat.
Fill the pressure cooker, covering the jar ¾ parts.
Cook over low heat for two hours, starting to count the time from the moment the pot reaches its pressure limit.
After two hours, depressurize the pot and let the jam in the jar cool for at least two additional hours.
Serve this confit with your favorite recipe.
This garlic confit could be conserved for two months in the fridge
