Ramp Sea Salt Recipes

Steps:

• Line a baking sheet with parchment paper.
• Chop ramp leaves roughly and place them in the bowl of a food processor. Process until finely chopped, then transfer to a bowl. Add salt and mix very well.
• Spread the green, wet salt thinly on the prepared baking sheet. Allow to air dry, stirring a turning occasionally with clean hands or a spoon. Depending on the humidity it may take up to 24 hours. Once salt is completely dry, store in an airtight container.

Steps:

• In a medium saucepan, warm the olive oil over medium heat. Add the ramps and sea salt and cook for 10 minutes, stirring often to prevent any color from developing, but really cooking down the ramps to a softer consistency. Then raise the heat to high and add the sugar, vinegar, and bay leaves. Bring to a boil and reduce the liquid by about half, about 5 minutes. Remove the pan from the heat, whisk in the pectin, and return it to the heat. Continue whisking for a minute or so; the mixture will thicken.
• Spoon the jam into 2 sterilized pint jars, and cap them with the lids and bands. The jars can be stored in the refrigerator for up to a month, or processed according to the jar manufacturer's directions and stored at room temperature for up to 9 months.