This humble, simple recipe is so much more than the sum of its parts! All you need is a pound of shallots, light brown sugar, kosher salt, a neutral oil, and a vinegar (I use raspberry vinegar, but any tasty vinegar will work- great options that come to mind are balsamic, sherry, red wine, apple cider, champagne, and rice vinegars). The resulting spread is delightfully sweet and jammy with a melt-in-your-mouth texture. I can’t get enough of it spread on dry toast- it’s really all that’s needed. I also love to spread it on crackers with cheese, or you could use it to elevate a burger, grilled cheese, or really any sandwich that needs a little extra love.
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Coat the bottom of a large saucepan with oil and turn the burner to medium heat. Once the oil is rippling, add the shallots and salt. Cook for about 10 minutes, stirring every couple of minutes, until the shallots are pale.
Before
After
Turn the heat to medium/low and stir in the sugar and a tablespoon of water. Cook uncovered for another 30 minutes, stirring occasionally. Deglaze with another tablespoon of water if anything begins to stick to the bottom.
Stir in 2 tablespoons of vinegar and cook to your desired texture.
When the jam is finished, stir in the last tablespoon of vinegar and remove the jam from the heat. Taste to make sure the flavors are balanced, and adjust salt and/or vinegar if needed. Cool completely.
Transfer to an 8 oz jar and store in the refrigerator for up to 3 weeks.
Shallot Jam
Equipment
- 8 oz non-reactive jar with lid (I prefer glass)
Ingredients
- 1 lb shallots, peeled and diced
- 3 Tbsp light brown sugar
- 2 Tbsp neutral oil (I like to use avocado oil)
- ΒΌ tsp salt
- 3 Tbsp vinegar (I use raspberry vinegar, but any vinegar will do)
Instructions
- Coat the bottom of a large saucepan with oil and turn the burner to medium heat. Once the oil is rippling, add the shallots and salt. Cook for about 10 minutes, stirring every couple of minutes, until the shallots are pale.
- Turn the heat to medium/low and stir in the sugar and a tablespoon of water. Cook uncovered for another 30 minutes, stirring occasionally. Deglaze with another tablespoon of water if anything begins to stick to the bottom.
- Stir in 2 tablespoons of vinegar and cook to your desired texture.
- When the jam is finished, stir in the last tablespoon of vinegar and remove the jam from the heat. Taste to make sure the flavors are balanced, and adjust salt and/or vinegar if needed. Cool completely.
- Transfer to an 8 oz jar and store in the refrigerator for up to 3 weeks.