This jam can also be spread on a sandwich in place of a honey-Dijon mustard.
- 5 small shallots, sliced
- 4 cups finely sliced green onions (about 18 to 20), white and light green parts separated from dark green parts
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 1/4 cup deep red wine
- 1/3 cup quality red wine vinegar
- 1/2 cup honey
- 1/2 cup orange juice
- Zest from half an orange (optional)
In a medium saucepan, sauté shallots and the white and light green parts of the onions with salt and pepper until softened but not browned. Add wine and continue cooking until it has almost completely reduced, about a few minutes. Add in vinegar and reduce again until the onion mixture looks slightly thick and shiny. Add more salt and pepper to taste, if desired.
Add honey and orange juice and continue cooking until the mixture becomes thick and jammy. Stir in orange zest, if desired. Some liquid will still remain, but once cooled, the mixture will turn into a more jam-like consistency. Jam can be stored in the fridge for up to 3 weeks.
Makes 1 cup
Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. Our food editor’s style brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes. Joanna began as a textile designer before opening Zoe Ford Catering. She now also freelances as a recipe tester, restaurant consultant and menu planner and is an all-around food lover.