This jam can also be spread on a sandwich in place of a honey-Dijon mustard.
Makes 1 cup
- 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.