Caramelized Shallot Fig Pomegranate Molasses Jam
Ingredients
Units
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Carmalized Shallots
- 2 medium shallots, thinly sliced
- 1 tablespoon pomegranate molasses
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
Fig Jam
- 8 oz figs, diced
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 cup water
- 1 tablespoon pomegranate molasses
Instructions
- For the caramelized shallots, pour the olive oil into a saute pan and heat over medium-low heat for 1-2 minutes.
- Add the shallots to the pan and stir frequently until they soften, about 6-8 or so minutes
- Once they’ve softened lower the heat to low and stir in the pomegranate molasses and salt
- Continue to stir frequently until the shallots become caramelized, another 10 minutes or so. Pull the caramelized shallots off the burner and cool while you prepare the jam.
- For the jam combine the diced figs and sugar in a saucepan then leave to sit for about 30 minutes until some liquid is released. Add the water, pomegranate molasses salt, and lemon and place on the stove over low heat. Simmer the jam, stirring every so often, until it’s thickened, about 20 or so minutes.
- Combine the caramelized shallots with the jam and wait until fully cooled to add into a jar and store in the fridge for up to 2-3 weeks.
