Recipe Red Chicory (Radicchio) Jam

[MypinchofItaly]

Serves 3-4 | Preparation time: 10 mins | Cooking time: 1 h

• Red chicory: 400 g
• Brown sugar: 200 g
• Cloves: 1

Method

Rinse the chicory under cold running water and use some kitchen paper to dry it carefully. Cut the chicory in thin strips.

Place the chicory in a pot, add the sugar and the clove and cook on very low heat for about 1 hour, stirring occasionally.

Tip: start by adding only 4 tablespoons of sugar, and then add more during the cooking process depending on your taste.

Turn off the heat, remove the clove and let the jam cool down completely before serving it.

Tip: You can store the jam in a sterilized glass jar and keep it in a cool, dark and dry place. To prepare the jar, place it in a pot full of water; bring the water to a boil and let it boil for 1 hour before removing the jar. Use a clean cloth to dry the jar, then fill it up with the red chicory jam. Close the jar and put it back into the boiling water for a least 20 minutes.

 

[The Late Night Gourmet]

With radicchio being naturally bitter, I imagine the sugar mellows that out, and you end up with something that's almost savory. Is that what you found?

 

[Morning Glory]

I'm so intrigued by this - radicchio has a lovely bitterness (as @The Late Night Gourmet notes) which would come through. This is posh pickled cabbage!

 

[MypinchofItaly]

Yes, right, Radicchio has a bitter taste, the addition of sugar gives it that sweetness so that it can be defined as a 'jam'.. but the thing I love is the fact that a bit of its bitterness remains.
I really enjoyed pairing it with Asiago cheese, it is a fairly delicate Italian cheese, which fits perfectly (in my opinion) with this taste. I've also tasted it on a toasted slice of bread....I loved it!