2 cupsramp bulbs and stems sliced ¼ inchreserve the leaves for making ramp top pesto
1.5 teaspoons cornstarchdissolved in ¼ cup water
½teaspoonkosher salt
2 Tablespoons sugar or honey
¼cupapple cider vinegar
1teaspoon mustard seed
¼teaspooneach whole caraway and cumin seedtoasted
1tablespoonflavorless oil like grapeseed or canola
Tiny pinch of crushed red pepper flakes
Instructions
Heat the oil in a saucepot on medium heat, add half of the ramps to the pan and cook for a minute or two until translucent. Add the salt, spices and sugar and cook until the sugar is dissolved.
Add the vinegar and cook for a minute more. Add the cornstarch dissolved in water and cook until the mixture thickens, just a minute or two. Finally, turn off the heat and stir in the reserved ramps, cool, cover and refrigerate. The jam will last for a couple weeks, but will lost some of the “jammy quality” after a while.
Transfer the ramp jam to a container and cool immediately. It will keep for a long time if it is tightly covered, although the jammy-ness of the cornstarch will wear off after a week or so.
Notes
Adapted from a recipe by Celebrity Chef Lenny Russo, this eats like a chutney and is the perfect compliment to cheeseplates and charcuterie, but can also be served with pork and poultry.