I love savory jams and this one is a winner. The pectin will gel up the jam faster than just cooking it down to a paste, preserving the fresh flavor of the ramps. This is a go-to for a shaved pork loin or with steak and eggs on a Sunday morning. The recipe makes a lot, but it's worth canning and keeping through the year.

　　

Ingredients

Makes 2 pints

　　1 teaspoon olive oil

　　2 pounds 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

　　

Step 1

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 color 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.

　　

Step 2

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.

　　Reprinted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits, by Hugh Acheson, copyright © 2015. Published by Clarkson Potter.