Shallot Jam



Serving size

about 1/4 cup
60 minutes

This recipe can easily be multiplied, makes great leftovers, and keeps well in the refrigerator for about 4 to 5 days.

Shallot Jam


2 tsp. Olive oil
16 ounces Shallots, raw (peeled and thinly sliced)
1/4 cup Balsamic vinegar
1 Tbsp. Maple syrup
1/8 tsp. Salt
1 to taste Black pepper


Place a large skillet in the oven and preheat to 400°F.

When the oven is hot, add the olive oil and swirl to coat the pan.

Add the shallots.

Roast for 15 minutes. Stir the shallots every 5 minutes.

After 15 minutes set the oven to broil.

Broil for 10 minutes. Stir the shallots about every 3 minutes.

Add the vinegar, maple syrup, salt, and pepper to the pan.

Stir to coat the shallots well.

Return the pan to the oven and cook for another 6 minutes. Stir frequently.

Remove and let cool.

Serve warm or chill prior to using.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a great topping with a wide variety of uses. Served warm, it is perfect on top of almost anything you care to grill: fish, chicken, pork tenderloin, or tofu. You can use it right after cooking or reheat it gently for serving. It’s also delicious cold as an appetizer on whole grain crackers.

"I have a greater appreciation for kitchen appliances, having played one."

Anthony Daniels