This recipe by Oded Schwartz is about the most luxurious thing you can do with a shallot. The flavour improves over time, so ideally leave it for at least a year. Serve with cheese or cold meats, and consider using it for presents at Christmas time.
© Jason Ingram
Confiture of shallots recipe
A wholesome party delicacy made with fresh produce from the garden. Recipe Lia Leendertz, photographs Jason Ingram, styling Clare Gardner-Medwin
Prep: 15 mins
Ingredients
- 1 ½kg Shallots
- 200g Salt
- Water Enough to cover
- 4 Cardamom pods
- 2 Cinnamon sticks
- 3 Strips of lemon zest
- 2 Small dried bird’s eye chillies
- 2l White vinegar
- 1kg Preserving or granulated sugar
- 15g Whole cloves
- 15g Caraway seeds
- 15g Ground chilli
Methods
Step 1
Peel shallots, keeping the root end whole.
Step 2
Dissolve salt in enough water to cover the shallots, and pour over, weighing them down with a plate. Leave for 24 hours.
Step 3
Tie lemon zest, cardamom, cinnamon and chillies in a square of muslin.
Step 4
Put vinegar and sugar in a large saucepan. Add the spice bag and bring to the boil, stirring to dissolve sugar.
Step 5
Boil for 10 minutes and skim. Add remaining spices.
Step 6
Drain shallots and add to the boiling syrup.
Step 7
Reduce heat and simmer gently for 15 minutes.
Step 8
Take off heat, cool, cover and leave overnight.
Step 9
Next day, bring slowly to the boil and simmer gently for 15 minutes.
Step 10
Cool and leave overnight as before.
Step 11
On the third day, bring slowly to the boil again and simmer gently, until shallots turn a clear golden brown.
Step 12
Bottle in hot, sterilised jars and seal while hot. Store in a cool, dark place.