Preserving Leeks - Caramalised Leek and Roast Garlic Jam
If you are a fan of onion jam, then it's definitely worth giving this recipe a go.
Some people actually prefer the more mild taste of leeks over the stronger taste of onion jam.
This recipe is fantastic if you are trying to find a way to preserve extra leeks from the garden.
While leeks freeze well, and can often even remain 'stored' in the ground, it's good to have another way to make use of those extras when it's time to pull them up.
- 4 whole Garlic bulbs
- Olive Oil
- 4 Cups of Leeks, chopped
- 2 Onions, diced
- 50 grams of Butter
- 3/4 cup of Cider Vinegar
- 1/2 cup of Lemon Juice
- 2 Tbsp Balsamic Vinegar
- 1.5 Tsp of Ground Mustard
- 1 Tsp of Salt
- 3/4 Tsp of White Pepper
- 1/2 Tsp of Ground Ginger
- 4 Cups of Sugar
Makes approximately 6 one cup jars of jam.
Cut the tops off the top of the Garlic heads, drizzle with olive oil and roast at 425 degrees for 35 minutes, until browned. Leave to cool.
In a large saucepan, sautee the leeks and onions in the butter, until soft and slightly brown.
Squeeze the roasted garlic out of the bulbs, into the pot with the leeks and onions.
Add the vinegars, lemon juice, mustard, salt, pepper and ginger.
Bring to the boil and then add the sugar.
Let the mixture boil again and boil for 5 minutes, stirring constantly.
Remove the pot from the heat and spoon the jam into hot, sterilised jars, then seal.