Hugh Acheson’s Ramp Jam

Name: Hugh Acheson’s Ramp Jam
Ingredients: Ingredients; 1 tsp. olive oil; 1 lb. ramps, white ends thinly sliced, leaves cut into 1” pieces; 1 tbsp. sea salt; 1 cup white balsamic vinegar; 1⁄2 cup sugar; 2 bay leaves; 1 tsp. powdered pectin

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Servings: 1

Cost: $32.04 /serving

Ingredients

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Instructions

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Step 1

Instructions

Step 2

Heat oil in a 4-qt. saucepan over medium; add ramps and salt and cook until soft, without color, about 10 minutes. Increase heat to high and add vinegar, sugar, and bay leaves; cook until the liquid has reduced by half, 5 minutes. Lower heat to medium and stir in pectin; whisk until thickened, 2 minutes. Spoon into a 1 pint sterilized jar with a lid. Will keep in the refrigerator for up to 1 month or at room temperature for up to 9 months.