Sometimes, infact a lot of times, great things come from big mistakes (ie: foie gras gojiberry). While trying to use my new pressure canner to preserve my pickled ramps, i overcooked the shit out of them. I am far from an authority of the pressure cooker, i've barely used one in my cooking career. Perhaps i need to cook in kitchen stadium for practice. Anyways, i overcooked the crap out of the first batch. 10 minutes under full pressure, and the brine came out of the jars and it was still boiling nearly 1/2 an hour after being taken out of the canner. Frustrated by my lack of success my first time around, i was determined to not have these guys see the garbage can. No one wants to smell ramps on the sidewalk, especially during a garbage strike. The brownish colour they took on was similar to caramelized onions, and the only thing that stood between the ramps and the bin, was some sugar and the hopes that it would make a great, or atleast interesting jam. In went the sugar, in went the brine and there i was waiting for that perfect consistency.
I was a tad bit reluctant because these ramps were pickled in a dill pickle style. I was a little unsure of how that flavour would react with a boat load of sugar.
When it was all said and done, i took my first taste. To be honest, i wasn't sure i liked it. It was too unfamiliar of a taste for my taste buds. It wasn't until Colin and Jen, who both loved it, did my taste buds come around and begin to enjoy the unique flavor we had achieved.
Its tough to describe the flavour, the dill is there, but you'd really only pin point it if i told you it was in there. The consistency is similar to a date in syrup, sticky and toffee like, but with the help of the pressure cooker, the integrity of the ramp shape, despite being overcooked, still help its shape and the perfect consistency for a jam. Jen thinks it would make a perfect accompaniment with the monkfish liver.... we shall see.
The success of this jam gives me a whole new way of thinking towards pickles.... what else could i make in to a jam with that acidic aromatic flavour much different from your typical fruit jam.