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.
INGREDIENTS
- 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 (we used Gran Reserva)
- 1 cup Water
DIRECTIONS
1
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.
2
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.
3
Store the jam in your refrigerator for use on sandwiches, in sauces, and as an ingredient in all manner of other dishes.