Ramp Jam Recipes

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RAMP JAM



Ramp Jam image

Provided by Hugh Acheson

Categories     Sauce     Kid-Friendly     Spring     Green Onion/Scallion     Small Plates

Yield Makes 2 pints

Number Of Ingredients 7

1 teaspoon olive oil
2 pounds ramps, white ends cut into thin rings, leaves cut into small squares
1 tablespoon sea salt
1/2 cup sugar
1 cup white balsamic vinegar
2 bay leaves
1 teaspoon powdered pectin

Steps:

  • In a medium saucepan, warm the olive oil over medium heat. Add the ramps and sea salt and cook for 10 minutes, stirring often to prevent any color from developing, but really cooking down the ramps to a softer consistency. Then raise the heat to high and add the sugar, vinegar, and bay leaves. Bring to a boil and reduce the liquid by about half, about 5 minutes. Remove the pan from the heat, whisk in the pectin, and return it to the heat. Continue whisking for a minute or so; the mixture will thicken.
  • Spoon the jam into 2 sterilized pint jars, and cap them with the lids and bands. The jars can be stored in the refrigerator for up to a month, or processed according to the jar manufacturer's directions and stored at room temperature for up to 9 months.

RAMJAM CHICKEN



RamJam Chicken image

This is my absolute favorite marinade for chicken. I could eat this every night! The longer you let it marinate, the more intense the flavor. I usually let it sit overnight in the refrigerator, but a few hours will do.

Provided by Laura

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 3h35m

Yield 8

Number Of Ingredients 10

¼ cup soy sauce
3 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
¾ teaspoon dried Italian-style seasoning
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
¼ teaspoon onion powder
1 pinch ground black pepper
8 skinless, boneless chicken breast halves - cut into strips

Steps:

  • In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.
  • Preheat an outdoor grill for medium-high heat.
  • Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat.
  • Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 1.5 g, Cholesterol 134.3 mg, Fat 9.1 g, Fiber 0.2 g, Protein 49.6 g, SaturatedFat 2 g, Sodium 568.4 mg, Sugar 0.3 g

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