Ramp Jam

Ingredients for Ramp Jam

• 1 teaspoon olive oil

• 900g ramps, white ends cut into thin rings, leaves cut into small squares

• 1 tablespoon sea salt

• 1/2 cup sugar

• 1 cup white balsamic vinegar

• 2 bay leaves

• 1 teaspoon powdered pectin

How to make Ramp Jam

In a medium saucepan, warm the olive oil over medium heat. Add the ramps and sea salt and cook for 10 minutes, stirring often to prevent any colour from developing, but really cooking down the ramps to a softer consistency. Then raise the heat to high and add the sugar, vinegar, and bay leaves. Bring to a boil and reduce the liquid by about half, about 5 minutes. Remove the pan from the heat, whisk in the pectin, and return it to the heat. Continue whisking for a minute or so; the mixture will thicken.

Spoon the jam into 2 sterilized pint jars, and cap them with the lids and bands. The jars can be stored in the refrigerator for up to a month, or processed according to the jar manufacturer's directions and stored at room temperature for up to 9 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.