Ramps’ short window of availability makes their earthy, garlicky twang all the more appealing. When they’re in season, we’re putting them in everything: scrambled eggs, salads, tarts. In this recipe adapted from his cookbook The Broad Fork, chef Hugh Acheson turns ramps into a simple jam thickened with powdered pectin. The sweet-savory compote will serve you well all summer long on grilled sausages and hamburgers, or spoon some on top of shaved pork loin or steak and eggs. Or, can it using a hot water bath and add springtime flair to your morning toast come winter.
Whole ramps are sliced thin from bulb to leaf tip and sautéed in olive oil before being cooked down with vinegar for bite and sugar for sweetness. Acheson adds bay leaves along the way for a subtle extra flavor note. Once the mixture reduces a little, pectin is added to help it thicken up. The goal, Acheson says, is to avoid overcooking ramps and dulling their delicate flavor; the pectin allows the mixture to gel without having to cook it down too much. The finished jam will keep in the fridge for up to a month, or you can process the jars according to the National Center for Home Food Preservation’s canning guidelines and keep them for up to 9 months in a cool, dark place.
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- 1 tsp. olive oil
- 1 lb. ramps, white ends thinly sliced and leaves cut into 1-in. pieces
- 1 Tbsp. sea salt
- 1 cup white balsamic vinegar
- ½ cup sugar
- 2 bay leaves
- 1 tsp. powdered pectin
Instructions
- To a medium pot over medium heat, add the oil. When it’s hot and shimmering, add the ramps and salt, and cook until soft but not colored, about 10 minutes. Turn the heat to high, add the vinegar, sugar, and bay leaves, and cook until the liquid has reduced by half, about 5 minutes. Turn the heat to medium, add the pectin, and continue cooking, whisking continuously, until thickened, about 2 minutes more. Transfer to a sterilized pint jar with a lid.