Gallery

Credit: Petrina Tinslay

Recipe Summary test

hands-on:
15 mins
total:
1 hr 45 mins
Yield:
Makes 2 cups, serves 24
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Smash the shallots using the flat side of a large knife.

    Advertisement
  • Combine the sugar, 1 cup of water, the vinegar, wine, and salt in a large saucepan over low heat. Stir to dissolve the sugar. Add the shallots, bay leaves, and thyme. Raise heat to medium-high and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about 1 1/2 hours or until the shallots are translucent and the liquid has been reduced to a syrup.

  • Remove from heat and cool before serving. (You may cover and refrigerate the jam for up to 2 weeks.) Serve cold or at room temperature.

Nutrition Facts

calcium 7.4mg; 57 calories; carbohydrates 13.6g; sodium 212mg.
Advertisement