Ramp Jam Recipe
Preserve ramps past their short season with this simple, savory jam from chef Hugh Acheson that you can enjoy year-round.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Pint jar
- Refrigerator
- Canning pot
Ingredients
- 1 tsp. olive oil
- 1 lb. ramps, white ends thinly sliced and leaves cut into 1-in. pieces
- 1 Tbsp. sea salt
- 1 cup white balsamic vinegar
- ½ cup sugar
- 2 bay leaves
- 1 tsp. powdered pectin
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