RAMP JAM

Ramp Jam image

Provided by Hugh Acheson

Yield Makes 2 pints

Number Of Ingredients 7

1 teaspoon olive oil
2 pounds ramps, white ends cut into thin rings, leaves cut into small squares
1 tablespoon sea salt
1/2 cup sugar
1 cup white balsamic vinegar
2 bay leaves
1 teaspoon powdered pectin

Steps:

In a medium saucepan, warm the olive oil over medium heat. Add the ramps and sea salt and cook for 10 minutes, stirring often to prevent any color from developing, but really cooking down the ramps to a softer consistency. Then raise the heat to high and add the sugar, vinegar, and bay leaves. Bring to a boil and reduce the liquid by about half, about 5 minutes. Remove the pan from the heat, whisk in the pectin, and return it to the heat. Continue whisking for a minute or so; the mixture will thicken.
Spoon the jam into 2 sterilized pint jars, and cap them with the lids and bands. The jars can be stored in the refrigerator for up to a month, or processed according to the jar manufacturer's directions and stored at room temperature for up to 9 months.