Shallot Jam

You will recognize this jam as the companion to the chicken liver spread I posted yesterday. We served it two ways—the other preparation was on toasts with goat cheese broiled on top and sherry-macerated raisins.

This recipe took me forever, because I just read “cover with water” and missed the line in the recipe that actually specified an amount. So I added probably 4 cups of water and was stirring the damn thing for ages.

I had never melted sugar like this before, just BAM sugar in a pot. I stirred it constantly because I was afraid the whole thing would burn, but apparently you’re not supposed to do that? According to the internet, you just shake the pot. I didn’t have any problems with crystals forming, so I guess I dodged a bullet.

6 Tbsp + 2 tsp white granulated sugar (100 grams)
1/2 tsp lemon juice
1 lb. shallots, thinly sliced
2 cloves garlic, minced
2 cups water (or however much it will take to drown everything)
2 Tbsp unflavored oil (canola or vegetable or whatever)
salt

Heat sugar and lemon juice in a saucepan over medium heat. Cook until the sugar caramelizes. Add the shallots and garlic and coat with the caramel. Cover with water. Add oil and a pinch of salt. Boost the heat a bit and cook, stirring, until it reduces down to a jam consistency and the liquid is pretty much entirely gone.

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