Sweet caramelized shallots are balanced with tangy tarragon vinegar to create this savory spread. Spread it on turkey or chicken sandwiches or spoon it over fresh goat cheese and serve with crackers or flatbread for an easy appetizer.
1Heat the oil and butter in a large frying pan over medium heat until the butter is foaming. Add the shallots and salt and season with pepper. Cook, stirring occasionally, until the shallots are softened and just beginning to brown, about 15 minutes.
2Stir in 1/4 cup of the vinegar and the sugar and cook, stirring occasionally, until the shallots are completely soft and caramelized and the jam is thick and syrupy, about 25 to 30 minutes.
3Remove the pan from the heat and stir in the remaining 2 tablespoons of vinegar. Set aside and let cool to almost room temperature, about 20 minutes. Stir in the tarragon and let cool completely. Refrigerate in a container with a tightfitting lid for up to 5 days.
San Francisco–based Shakirah Simley, owner of Slow Jams, suggests using sugar infused with lavender or vanilla to give your jams a little more complexity. Experiment with other herbs, too.
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San Francisco-based Shakirah Simley, owner of Slow Jams, does not encourage the use of store-bought pectins. Ditch the synthetic stuff and make your own.
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This is a special episode of Cooking with Grandma, featuring four generations—Kay, Kathy, Astrid, and Kaatje—who pick blackberries and make jam together. To make your own jam, use this CHOW blueberry jam recipe, substituting blackberries for blueberries. Special thanks to the crew at Eat Real for introducing us to Kathy Kensinger and her family.
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