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Asparagus jam with sherry

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Ingredients for 1 servings:

  • 500 g asparagus, cleaned, peeled, net weight
  • 500 g gelling sugar, 1:1
  • 50 ml dry sherry
  • 1 vanilla pod(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the asparagus (you can use leftovers or broken asparagus) for about 8-10 minutes until soft. Finely chop in a blender. Combine the mixture with the preserving sugar and vanilla bean pulp. Bring to a boil and then simmer for 4 minutes. After 3 minutes, add the sherry, stir in, and simmer gently. Rinse the jam jars and lids with boiling water. Pour the hot mixture into the jars, seal immediately, and leave on the lids for 5 minutes, then turn over. The jam will keep for about a year. It goes perfectly with cooked ham on bread.

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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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