Lemon Oregano Jam

[Guest guest]

@@@@@

Lemon Oregano Jam

 

2 large lemons, (preferably with thin rinds)

1/4 cup sugar, or more to taste

1-1/2 teaspoons coarse salt, (kosher or sea), or more to taste

3/4 teaspoon freshly ground black pepper, or more to taste

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped fresh oregano leaves

 

 

 

 

1. Scrub the lemons under cold running water, then pat dry with paper towels.

Cut each lemon into 8 pieces and remove and discard the seeds.

 

2. Place the lemon pieces and the sugar, salt, and pepper in a food processor

and process to a coarse puree. With the motor running, add the olive oil in a

thin stream; the mixture should emulsify, becoming honeylike in consistency. Add

the oregano, pulsing to mix. The jam can be prepared up to this stage and kept,

refrigerated, for several weeks. Transfer it to a clean glass jar, placing a

piece of plastic wrap between the top of the jar and the lid to keep the lid

from corroding. Bring to room temperature before serving, stir to recombine, and

taste for seasoning, adding more sugar, salt, and/or pepper as necessary.

 

Yield: Makes about 3/4 cup

 

Source: Chef Mario Batali, Baboo Restaurant, NYC

Formatted by Chupa Babi: 04.03.08

 

 

 

-----

 

 

 

 

______________________________\

____

You rock. That's why Blockbuster's offering you one month of Blockbuster Total

Access, No Cost.

http://tc.deals./tc/blockbuster/text5.com