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Caramelized Shallot Jam

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"I used to be intimidated by shallots. I assumed they were fussy, fancy, and far too high and mighty for my basic home cooking. Why use shallots when onions would do? That all changed when a friend served me a slice of her homemade pizza topped with some caramelized shallots, fresh mozzarella, and a drizzle of good balsamic. It was slightly delicate and bursting with flavor. I was instantly converted. I regularly use shallots and like to keep a jar of this savory jam in the fridge for slathering on toasted baguette rounds or homemade flatbread, or alongside a variety of cheeses."

List of Ingredients

◦ 1 pound shallots
◦ 2 tablespoons unsalted butter
◦ 2 teaspoons finely milled sea salt
◦ 2 tablespoons granulated sugar
◦ 1 tablespoon minced fresh rosemary
◦ � teaspoon freshly ground black pepper
◦ ⅔ cup balsamic vinegar


Recipe

Peel the shallots and slice them thinly.

Melt the butter in a large skillet over low heat. When it foams, add the sliced shallots. Stir the shallots to coat them with the butter. Add the salt and sugar and stir again. Cook the shallots, stirring regularly, until they are deeply browned and reduced in volume by at least half. This should take between 35 and 40 minutes. If they begin to stick during cooking, add a splash of water to prevent burning and encourage softening.

Once the shallots are greatly reduced, raise the heat to medium-high and add the rosemary, pepper, and vinegar. Cook the shallots for 6 to 8 minutes over medium-high heat, stirring constantly, until the vinegar has reduced and the shallots don't look at all watery. When it's finished cooking, divide the jam between two clean half-pint jars. It will keep for 3 to 4 weeks in the refrigerator. For longer storage, this jam can be frozen for up to 6 months.

Makes 2 half-pint jars