Green Garlic Jam is a savory-sweet condiment that captures the fleeting freshness of young garlic. Slowly cooked with onion, thyme, and a splash of wine, the alliums transform into a golden, jammy spread that’s mellow, complex, and slightly sweet with just enough bite. It’s versatile enough to serve on toast, swirl into pasta sauces, or use as a flavorful topping for seared salmon, pork chops, or pizza. A simple yet elegant way to celebrate spring’s earliest harvests.
INGREDIENTS:
1 bunch green garlic
1 medium brown onion
2 sprigs thyme leaves, leaves removed
1 tablespoon olive oil or olive oil/ butter combined
Salt and pepper
1/2 cup water, white wine, white vermouth, or a combination
1 teaspoon sugar
1 tablespoon white wine vinegar (you may or may not need this)
METHOD:
Remove most of the greens from the garlic. Split the bulbs lengthwise and rinse well to remove any grit. Slice thinly into half-moons. Split the onion through the root, peel, then cut each half again and slice into thin quarter-moons.
Heat the oil (or oil/butter mix) in a small, heavy pan over medium-high heat. Add the thyme leaves; when fragrant, stir in the garlic and onion. Cook, stirring frequently, until the mixture wilts, softens, and begins to brown, scraping up any fond (browned bits) from the pan. Take care not to scorch.
Add the liquid of your choice and reduce the heat to low. Sprinkle with sugar and stir. Cook gently, stirring occasionally, until the mixture thickens to a jam-like consistency.
Taste and season with salt and pepper. For brightness, stir in a splash of white wine vinegar—start with a little, taste, and adjust if desired.
Allow to cool, then transfer to a tightly sealed jar. If the jam looks dry, drizzle a little olive oil over the top before sealing. Refrigerate and use within one week.
CHEF’S NOTES:
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For a richer, less sweet version, cook the alliums slowly in plenty of olive oil. The flavored oil can later be skimmed and used for vinaigrettes or sautés.
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If you want more flexibility, add a little extra water and cover the pan, letting it cook gently on very low heat.
SERVING SUGGESTIONS:
Spread on crusty bread, spoon over pizza, fold into pasta with cream, or pair with seared salmon or pork chops.
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
