Jarred garlic definitely has its appeal - there's nothing to peel and mince, you just dump a bit into your recipe. It's a shortcut that has its place in the kitchen, for sure. But, jarred garlic is canned, a process that takes some of the flavor and fire out of those crushed cloves. If you're into jarred garlic for the convenience factor (we get it - we really do) consider this: many stores offer already peeled cloves in bags. They're not going to have the shelf-life that jarred garlic does but they do pack a bit more of that familiar flavor punch, and there's no peeling involved, just mincing or dicing. But, in all honesty, especially in recipes where you want that garlic flavor to shine, fresh is best. It's a bit more work, but it just smells better, it just tastes better, and that subtle raw garlic heat will be more noticeable.