This incredible sweet and sour Charred Lemon-Saffron Savory Jam is is infused with charred lemon, saffron, fennel, and habanero, this savory jam presents a symphony of flavors that ignite the taste buds with every spoonful.
The smoky tang of charred lemon harmonizes with the luxurious saffron, while subtle hints of fennel provide an earthy undertone. Meanwhile, the habanero peppers contribute a fiery kick, lending a bold and spicy dimension to the jam.
This versatile condiment is perfect for spreading on warm, crusty bread or crostini, enhancing the flavor of grilled meats and seafood, or complementing a cheese platter. Whether used as a condiment, sauce, or dip, this unique jam promises to elevate any dish with its unforgettable flavor profile.
Charred Lemon-Saffron Jam Recipe
Charred lemon saffron savory jam is an excellent quick, long lasting condiment recipe. It combines the smoky essence of charred lemon with the luxurious aroma of saffron, creating a uniquely rich and flavorful jam. Its versatility allows it to be used as a spread, condiment, or glaze, adding a burst of vibrant flavor to a variety of dishes, making it a delightful addition to any culinary repertoire.
Recipe Ingredients
Ingredients you will need to make this recipe:
- Shallot, imparts a mild onion-like flavor and depth to the jam, complementing the sweetness of the other ingredients and creating a savory quality.
- Habanero peppers, add heat and a spicy kick to the jam, balancing out the sweetness and adding a bold flavor element.
- Saffron, contributes its distinctive floral aroma and golden color to the jam, infusing it with a luxurious and exotic flavor.
- Citrus champagne vinegar, provides acidity and brightness to the jam, enhancing the tanginess of the lemons and balancing the sweetness.
- Sugar, serves as a sweetener, helping to balance the acidity of the lemons and creating a thick, jam-like consistency.
- Kosher salt, enhances the overall flavor of the jam by balancing the sweetness and acidity, while also helping to preserve it.
- Butter, provides a rich and flavorful base while sautéing onions and aromatics, enhancing their natural sweetness and contributing to a deliciously caramelized finish.
Recipe Tools
- Cast iron pan, small
- Saucepan 1 qt, stainless steel with a heavy bottom
- Silicone spatula, heatproof
- Food processor mini, *I prefer the smallest mafic bullet cup for these little condiment projects
Recipe Process
How to make this delicious Charred Lemon-Saffron Jam Recipe:
- Set small burner to setting 6 (or medium heat) and pre-heat small cast iron pan. Add lemon slices and char deeply on both sides. Remove from heat and set aside.
- Reduce burner to setting 4 (or medium low heat) and pre-heat small 1 qt. saucepan. Add the butter and swirl to coat the bottom of the pan.
- Add saffron and allow it to bloom in the butter for 30 seconds, then add shallot, habanero, fennel, salt and charred lemons. Cook for 8 minutes, stirring occasionally.
- Add lemon juice, vinegar and sugar and increase burner setting to 6 (or medium heat) and cook for 20 minutes. Mixture should reduce by half.
- Remove from heat and cool for 5 minutes. Add to food processor and puree completely.
Charred Lemon Saffron Jam Recipe
Equipment
- 1 Cast iron pan, small
- 1 Saucepan 1 qt., stainless steel with a heavy bottom
- 1 Silicone spatula, heatproof
- 1 Food processor, very small, I prefer magic bullet for this
Ingredients
- 1 each Meyer lemon juiced
- 1 each Meyer lemon sliced
- ¼ each Fennel bulb small diced
- 1 each Shallot minced
- 1 each Habanero pepper minced
- ½ tsp Saffron threads
- 5 tbsp Citrus champagne vinegar
- ½ cup Sugar, raw
- ½ tsp Kosher salt
- 1 ½ oz Unsalted butter
Instructions
- Set small burner to setting 6 (or medium heat) and pre-heat small cast iron pan. Add lemon slices and char deeply on both sides. Remove from heat and set aside.
- Reduce burner to setting 4 (or medium low heat) and pre-heat small 1 qt. saucepan. Add the butter and swirl to coat the bottom of the pan.
- Add saffron and allow it to bloom in the butter for 30 seconds, then add shallot, habanero, fennel, salt and charred lemons. Cook for 8 minutes, stirring occasionally.
- Add lemon juice, vinegar and sugar and increase burner setting to 6 (or medium heat) and cook for 20 minutes. Mixture should reduce by half.
- Remove from heat and cool for 5 minutes. Add to food processor and puree completely.