Date & Shallot Jam
This jam is easy to make, but also very delicious. Once it’s in your fridge it’s a great shortcut ingredient to tastier sauces, sandwiches, and appetizers.
2 tbsp Olive Oil
¼ cup minced (brunoised) Shallot
¼ tsp Salt, plus extra to taste
1 tbsp Brown Sugar
2 tbsp Dry White Wine
10 Pitted Medjool Dates, diced
1 tbsp chopped Fresh Thyme
2 tbsp Sherry Vinegar
1 cup Water
- Sweat the shallots with the salt, olive oil & brown sugar in a frying pan over medium low heat until they’re very soft (about 10 minutes). After a couple minutes of the 10, add the white wine.
- Add the dates, thyme, sherry vinegar & water. Bring the liquid to a simmer. Cook until most of the liquid has evaporated & it’s reached a paste-like consistency (reduce the heat as it starts to dry out so it doesn’t burn. Taste the finished jam & stir in additional salt if necessary.
- Store the jam in your refrigerator for use on sandwiches, in sauces, and as an ingredient in all manner of other dishes.
Dried Fruit Recipes