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Confiture d\u2019Olives et Citron (Sweet Olive Jam with Lemon)<\/p>\nConfiture d\u2019Olives et Citron (Sweet Olive Jam with Lemon)<\/p>\n
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Note that while you don\u2019t have to break the bank on olives, they should be of reasonably good quality to make a full-flavored jam (i.e. no canned California olives!). Your best bet is probably going to be a Mediterranean or Middle Eastern shop that sells olives in bulk.<\/p>\n
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2 cups (ca. 300g) drained and pitted Kalamata olives (packed)<\/p>\n
1 cup (ca. 150g) drained and pitted high-quality green olives (packed)<\/p>\n
1 1\/3 cup (270g) sugar<\/p>\n
1 1\/3 cup (325ml) water<\/p>\n
1 medium organic lemon<\/p>\n
1 large green apple, peeled, cored and diced<\/p>\n
1\/3 cup (80ml) mild honey<\/p>\n
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Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times \u2013 this should take enough salt out of the olives so that they\u2019re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1\/3 cups water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don\u2019t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it\u2019s reduced to about a cup of liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick \u2013 about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it\u2019s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate. I haven\u2019t tested how long this keeps, but mine is a week and a half old and still going strong. Of course you can also sterilize a couple of small canning jars and can them for shelf storage.<\/p>\n
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And how to use this miraculous substance? I love this jam with cheese, particularly with hard pungent cheeses like Manchego or Pecorino or an aged farmhouse cheddar. In Scotland nice restaurants will often serve a cheese selection with oat biscuits and a homemade chutney \u2013 it would be perfect for that. I\u2019ve also fallen in love with it on sandwiches with Italian dry salami and Emmenthal or Gruyere cheese and a bit of peppery arugula.<\/p>\n","protected":false},"excerpt":{"rendered":"
Confiture d\u2019Olives et Citron (Sweet Olive Jam with Lemon) Note that while you don\u2019t have to break the bank on olives, they should be of reasonably good quality to make a full-flavored jam (i.e. no canned California olives!). Your best bet is probably going to be a Mediterranean or Middle Eastern shop that sells olives in bulk. 2 cups (ca. 300g) drained and pitted Kalamata olives (packed) 1 cup (ca. 150g) drained and pitted high-quality green olives (packed)…<\/p>\n