Difficulty level: 1/5
Yield: approx. 1 cup
Vidalia Onion Jam
1 tablespoon olive oil
2 cups Vidalia onions, diced
1/2 cup sugar
1/4 cup apple cider vinegar
Salt and pepper to taste
In a sauce pan on medium-high, heat saute the onions in the olive oil with the sugar, stirring constantly. When onions appear translucent ( about 5 minutes) add vinegar,stir and reduce heat to medium-low. Let simmer, stirring occasionally, until liquid has reduced and become syrupy. Adjust salt and pepper and chill.
Tomato Jam
1 tablespoon olive oil
3 cups ripe tomatoes, roughly chopped
2 teaspoons garlic, minced
1/4 cup red wine vinegar
1/2 cup sugar
1 teaspoon red pepper flakes (or more if you like it spicier)
Salt and pepper to taste
In a sauce pan on medium-high heat, saute the tomatoes and garlic in the olive oil with the sugar, stirring constantly. When tomatoes start to break down (about 5 minutes) add vinegar, red pepper flakes and salt and pepper. Stir well and reduce heat to medium low. Let simmer, stirring occasionally, until liquid has reduced and become syrupy. Adjust salt and pepper and chill.
Vanilla Shallot Jam
1 tablespoon olive oil
2 cups shallots, thinly sliced
1 tablespoon garlic, minced
1/4 cup champagne or white wine vinegar
1/2 cup sugar
Pulp from 1 vanilla bean or 1 teaspoon real vanilla extract
Salt and white pepper to taste
In a sauce pan on medium-high heat, saute the shallots and garlic in the olive oil with the sugar, stirring constantly. When shallots appear translucent ( about 3 minutes) add vinegar, vanilla pulp or extract, and salt and pepper. If using vanilla bean, throw in the empty pod for extra flavor, removing before serving. Stir well and reduce heat to medium low. Let simmer, stirring occasionally, until liquid has reduced and become syrupy. Adjust salt and pepper and chill.
