Spring Onion and Garlic Jam

Here’s an easy first recipe to mark the arrival of spring: buy every possible variety of spring onions, shallots, and garlic (including garlic scapes) at your local farmers’ market and turn them into this delicious jam. Onion and garlic jam may not be your go-to choice for breakfast, but it’s much milder than you might think, and it combines very well with savory dishes. Try it with cheese, charcuterie, and other cured / smoked goods. The recipe is adapted from Linda Amendt’s Blue Ribbon Preserves.

Spring onion and garlic jam
Yields 1 pint

9 oz peeled spring onions, shallots, and garlic with only a small part of their green stems
1 oz butter
7 oz Riesling
2 tsp lemon juice
0.25 oz powdered pectin
5.5 oz sugar

  • Slice the onions, shallots, and garlic very finely, then sauté with the butter in a small pan over low heat. Cook until translucent, stirring frequently — do not allow to brown, or the jam will have a tough texture.
  • Add the wine and lemon juice, sprinkle the pectin, and bring to a rolling boil, stirring constantly. Mix in the sugar progressively, bring back to a boil, and boil for 1 minute. Let cool for 5 minutes.
  • Transfer to a sterilized pint jar, seal, and process in a 200 F water bath for 15 minutes.
  • Let cool for about 30 minutes, then refrigerate.


3 thoughts on “Spring Onion and Garlic Jam

  1. Pingback: Monkfish Liver Medallions, Trout Roe and Spring Onion Jam « Food Perestroika

  2. Pingback: Lake Ontario Wild Duck and Goose Rillettes | Food Perestroika

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