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Shallot jelly with thyme

updated

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Ingredients for 1 servings:

  • 170 g shallot(s)
  • 3 tbsp brown sugar
  • 3 stalks of thyme
  • 500 ml cider
  • 450 g gelling sugar (2:1)
  • Salt and pepper from the mill
  • some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

on sandwiches, with meat, with cheese platters, in cakes, soups and sauces

Melt the butter in a saucepan, sauté the finely chopped shallots over low heat until translucent. Then add the sugar, thyme, and a dash of cider. Allow everything to thicken slightly. Add the remaining cider and spices to taste, bring to a boil, and let cool on the stovetop. Remove the thyme and strain the liquid through a fine sieve or a fine mesh strainer. Return the mixture to the pan, cook with the preserving sugar according to the package instructions, and fill into jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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