Exactly this! When I read it my first thought was: Wow in the US they even have minced garlic, isn't that amazing. I wish we had that in Germany. I hate peeling garlic, the fingers smell, why would I ever do that again if I don't need to?
That said, it does taste a little different than fresh garlic. If I were trying to impress or was trying to make something garlicky stand out and taste "correct," I'd use the real stuff.
It's ok I guess?
It has a kind of acrid quality, slightly too sharp for my tastes compared to ideal.
Having said that, I've had "fresh" garlic that is worse — usually older — so I can't say its my least favorite option. There's people I know who use dried garlic when I think jarred garlic would be much better.
The only time I think I'd be a little wary of it is with pesto or something like that. Maybe even then it would be good.
Everything has its place.
Peeled garlic in a jar (or especially minced) really isn't the same as what you will get doing it by hand, whether or not this matters enough to you to not use it you'll have to try, I guess.