Justin Burdett of Miller Union demonstrated this recipe five year ago (!!) at the Peachtree Road Farmers Market. Who thinks about green onions for jam? Delicious. Juniper berries are available at Sevandanda in the bulk herb section (and probably other places) and you can just buy a few. Worth the less than 50 cent investment for this recipe.
Ingredients:
1 cup granulated sugar 1/2 cup water 2 cups sherry vinegar 6 to 8 spring onions, cut into small dice 1 teaspoon dried red pepper flakes 1 1/2 teaspoons crushed juniper berries 1 tablespoon fresh thyme leaves Salt and pepper to taste
Preparation:
In a large sauté pan, combine sugar and water and turn heat on medium high. You’re going to caramelize the sugar. Keep an eye on the mixture and once it’s turned amber, add your vinegar, onions, pepper flakes, juniper berries and thyme. Add a little salt and pepper. Simmer for about 20 minutes on medium heat till the liquid has reduced and you are left with a pan of well coated onions. Taste for seasoning. Spread into a pan or cookie sheet and allow onions to cool completely before putting in a jar.
This is wonderful on sandwiches, burgers, sausages, grilled chicken or just on a spoon!