Balsamic Shallot Jam

24 Servings
1 hr 20 min

I am proof positive that the old saying about your taste buds changing every seven years is very very true. I spent the first 30 years of my life picking onions out of things, and proudly exclaimed at any and every opportunity how much I hated them. I’m honestly not sure what changed. I know that it was around the time of my first food blog, so sometime in 2009 or so I caramelized my first onion and was opened up to the world that I had been missing.


Now I can’t get enough and will often add onions to recipes that don’t call for them because I know what a flavorful little powerhouse they are.


Shallots:

I first had shallots (knowingly, anyway) about 5 or 6 years ago and they’ve been added to the list of onions that I can’t get enough of. If you’re unfamiliar with them, they’re smaller than regular onions. They’re sweeter and milder, and they are a total wonder in this Balsamic Shallot Jam.

Recipe details
  • 24  Servings
  • Prep time: 20 Minutes Cook time: 60 Minutes Total time: 1 hr 20 min
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Ingredients
Balsamic Shallot Jam
  • 2 pounds of shallots, peeled and sliced
  • 1 teaspoon kosher salt
  • 1/2 cup sugar
  • 4 tablespoons balsamic vinegar
Instructions
To Make Balsamic Shallot Jam
In a large saucepan over medium heat, add enough vegetable oil to coat the bottom of the pan. Add the shallots and sprinkle with the salt.Cover the pan, and let the shallots cook down for about 10 minutes, stirring every few minutes. At the end they should be light pink and very soft.
Remove the lid, drop the heat to low, and stir in the sugar, along with a tablespoon or so of water. Continue cooking over low heat, stirring occasionally for 45 minutes, or until the shallots get very dark and jammy. If they start to stick to the bottom of the pan at any time, just add a few teaspoons of water to unstick them.
Stir in the vinegar, and let the shallots continue to cook for another 10-15 minutes.
Taste, and add salt or sugar if you feel it needs it.
Let cool to room temp, and then jar and refrigerate. 
Sara's Tiny Kitchen
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