Ramp Jam on Toast

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INGREDIENTS

  • 1 teaspoon olive oil

  • 1 lb. (3-5 bunches) ramps from Prairie Hollow Farm or a combination of ramps and green onions, white ends thinly sliced and leaves chopped into 1” pieces

  • 2-3 teaspoons fine sea salt

  • 1 cup white balsamic vinegar

  • 1⁄2 cup honey from Ames Farm

  • 2 bay leaves

  • 1 teaspoon powdered pectin

  • Bread

  • Your favorite farmers market cheese, sliced

  • Eggs from  Sunshine Harvest Farm, fried

  • Bacon from Sunshine Harvest Farm (optional), cooked

INSTRUCTIONS

Heat oil in a 4-qt. saucepan over medium-low heat. Add ramps, green onions and salt and cook until soft, about 10 minutes. Increase heat to high and add vinegar, honey and bay leaves; cook until the liquid has reduced by half, about 5 minutes. Lower heat to medium and stir in pectin. Whisk until thickened, about 2 minutes.

To serve, slice bread and toast it. Top with sliced cheese and 1 or 2 fried eggs. Spread ramp jam over the top and serve with bacon, if desired.

To store leftover jam: Spoon jam into a 1 pint sterilized jar with a lid. Will keep in the refrigerator for up to 1 month or at room temperature for up to 9 months after hot water bath canning.

Jenny Breen