Charred Lemon Saffron Jam Recipe
This Charred Lemon-Saffron Savory Jam 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.
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.