Healthy Shallot Jam
Sweet-and-savory caramelized shallot jam made with balsamic vinegar, a touch of honey (or maple), and thyme. Perfect for toast, sandwiches, and cheese boards.
Equipment
- Medium heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- sharp knife
- cutting board
- Measuring cups and spoons
- Clean glass jar(s) with lids
- Kitchen timer
Ingredients
- 2 lb shallots peeled and thinly sliced
- 2 tbsp olive oil
- 1/4 cup honey or maple syrup
- 1/2 cup balsamic vinegar
- 1/4 cup red wine or water
- 1 tsp fresh thyme leaves or 1 sprig thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Heat the olive oil in a medium heavy-bottomed pot over medium heat until shimmering.
- Add the sliced shallots and stir to coat. Cook for about 10 minutes, stirring often, until they begin to soften.
- Reduce heat to medium-low. Stir in the honey (or maple), balsamic vinegar, and red wine (or water).
- Add thyme, salt, and black pepper. Simmer gently for 40–45 minutes, stirring every few minutes, until the liquid is mostly reduced and the mixture looks thick and glossy.
- Remove from heat. Let cool for about 15 minutes, then transfer to clean jars. Cool completely before refrigerating.
Notes
Low and slow: Don’t rush—gentle simmering brings out the shallots’ natural sweetness and prevents burning.
Adjust sweetness: Start with less honey/maple and add a little more at the end if you prefer a sweeter jam.
Texture tip: For a jammy consistency, lightly mash some shallots against the side of the pot during the final 10 minutes.
Storage: Keep refrigerated in a clean, dry jar for up to 3 weeks.
Serving ideas: Great with goat cheese, sharp cheddar, grilled chicken, pork chops, burgers, or sandwiches.
Nutrition
Calories: 50kcal | Protein: 0.5g | Saturated Fat: 0.2g | Sodium: 70mg