Culinary Recipes — Laura Ann's Blackberry Bay Leaf Jam

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)

• 4 ounces cream cheese, softened
• 2 tablespoons sugar
• 1 sheet of package frozen puff pastry, thawed
• 1/4 cup Laura Ann’s Jams Blackberry Bay Leaf
• Fresh blackberries
• 1 large egg
• Turbinado sugar for sprinkling

Get a block of Carr Valley bread cheese and a jar of Laura Ann's Jams. (Chef's choice would be Blackberry Bay Leaf.)