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Confiture of shallots recipe
- Preparation and cooking time
- Prep:
- Cook:
- Moderate
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
Method
- 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.
