• Ramp Jam on Toast

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Ramp Jam on Toast

By Jenny Breen

Ramps are one of the best parts of spring at the farmers market! Cook yours up into a simple ramp jam to serve with bacon, eggs and toast.


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.

Chef Jenny Breen with a beautiful spring ramp

Frying the perfect eggs (the key is hot oil!)

Ramps at Prairie Hollow Farm

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