Ramp Jam on Toast
By Jenny Breen
- 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
- Your favorite farmers market cheese, sliced
- Eggs from Sunshine Harvest Farm, fried
- Bacon from Sunshine Harvest Farm (optional), cooked
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.
Chef Jenny Breen with a beautiful spring ramp
Frying the perfect eggs (the key is hot oil!)
Ramps at Prairie Hollow Farm