Hugh Acheson's Ramp Jam

By CheeseDiva

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

Preparation

Step 1

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.