Kitchen Garden Forum

Hi everyone

I was wondering if anyone out there had a recipy for the above. I have for the past two years produced a lot of very nice looking and tasting shallots.

However I can't seem to keep them longer than about a month before the dredded rot sets in (my own falt first year stored in a damp room , second year roof leaked all over them (typical ))

So any help would be gratefully appreciated. Don't think I could cope with the house falling down, just so I can't enjoy the shallots .

Thanks

Hi Fairweather, there is a recipe here
viewtopic.php?f=6&t=4768&hilit=onion+jam+e
I think you should be able to substitute shallots for onions, good luck.

Hi Nature's Babe

Ta very much. Shall have a look at it later when kids asleep. All off school again today. Never mind a snowman calls.

Another recipe

1lb 2oz shallots
4tbs olive oil
1tbs butter
1 strip lemon zest
1cinnamon stick
1 chilli or to taste
4 whole cloves 3 crushed cardamon pods 8 oz sugar
half teasp blk pepper
6 tbs sherry vinegar

gently saute sliced shalots in oil and butter 15 mins till golden
add tie lemon zest cinnammon cardomom cloves in muslin bag, add sugar stir gently simmer 40 mins, add vinegar and pepper simmer 15 mins till thick brown and sticky, will keep a week chilled.