Shallot-Tarragon Jam Recipe

1. 1

   Heat the oil and butter in a large frying pan over medium heat until the butter is foaming.

2. 2

   Add the shallots and salt and season with pepper.

3. 3

   Cook, stirring occasionally, until the shallots are softened and just beginning to brown, about 15 minutes.

4. 4

   Stir 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.

5. 5

   Remove the pan from the heat and stir in the remaining 2 tablespoons of vinegar.

6. 6

   Set aside and let cool to almost room temperature, about 20 minutes.

7. 7

   Stir in the tarragon and let cool completely.

8. 8

   Refrigerate in a container with a tightfitting lid for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.