Ramp Jam. Should you find yourself the beneficiary of an abundance of ramps, try this super-easy recipe and extend the joy of Allium tricoccum year round! This savory jam is perfect with shaved pork loin or steak & eggs, or simply spooned on toast. The finished jam will keep in the fridge for up to a month. Process the jars according canning guidelines and keep them for up to 9 months in a cool, dark place. Makes 1 pint.
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
Instructions: 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.