A delicious accompaniment to roasted or grilled meats, poultry and game, this sweet/sour/savory condiment is also great with sandwiches and cheese. So who cares whether it’s called a jam, relish, marmalade or chutney – point is, it’s delicious!

2 lb. wild leek bulbs, fresh or thawed frozen
2 T. unsalted butter
1 cup dry sherry
2 cups dark brown sugar
2 cups cider vinegar
2 tsp. mustard powder
2 T. yellow mustard seed
2 tsp. salt
1/2 tsp. freshly ground pepper

Slice the wild leek bulbs crosswise into 1/4 inch long pieces. Melt the butter in a large heavy skillet over medium heat. Add the sliced ramp bulbs and cook, stirring occasionally, until they soften and become a light golden brown. This should take about 15 minutes. Add the sherry and continue to cook until the sherry is reduced by half. Add the rest of the ingredients and raise the heat to medium-high. When the mixture comes to a low boil, reduce the heat slightly and continue to simmer, stirring occasionally, for about 40 minutes. Reduce the heat further, if necessary, to make sure that the bottom does not burn.When the mixture has become thick and bubbly, remove from the heat and allow to cool. Place the wild leek marmalade in a container with a tightly fitting lid and refrigerate for up to a month. Serve with roasted meats and poultry, on sandwiches and with cheese – anywhere you want to add the sweet/sour tangy flavor of wild leeks!