Blackberry Bay Leaf BUY


  1. Preheat your oven to 415 F.
  2. Line a rimmed baking sheet with aluminum foil, making sure it comes up the sides.
  3. Trim and peel the shallots, then rinse in cold water, but don’t dry off.
  4. Arrange the shallots on the baking sheet and add 2 tablespoons of water.
  5. Roast/steam the shallots for 18 minutes, rotating the pan once.
  6. Meanwhile, in a large bowl, stir the fruit spread with black pepper and onion powder.
  7. When the shallots are soft, carefully remove from the oven and toss with the fruit spread. Return to roast for another 5 minutes, watching that they don’t burn.
  8. Remove from the oven and garnish with fresh herbs before serving.


The shallots will keep, covered in the refrigerator for up to five days



I did this recipe on CHEF AJ LIVE on Youtube if you want a way to make a smaller amount - I show you how! (I know 12 shallots is a lot)



These flavorful shallots can be eaten warm or room temperature as a side dish. Try slicing them up for a salad topping; mince for salad dressing or add them to a non-dairy cheese sandwich.


Recipe by Laura Ann’s Jams

Makes four servings

Takes 45 minutes

Gluten free, sugar free, salt free and vegan


  • 12 medium organic shallots (about 1 ½ lbs)
  • 2 Tablespoons water
  • 3/4 cup Laura Ann’s Lo-Fi Marionberry Artisan Fruit Spread (or Blackberry Bay Leaf would work too!)
  • Fresh ground black pepper, to taste
  • ½ teaspoon onion powder
  • 1 teaspoon minced fresh rosemary, sage or thyme for garnish