- Cooking time 1 hour & 30 minutes
- Standing 24 hours
- Total time 25 hours & 30 minutes
Ingredients
Method
In large, heavy-bottomed skillet, melt butter with oil over medium-high heat. Add shallots and salt. Cook, stirring often, until shallots start to soften, about 5 minutes. Sprinkle with thyme and pepper. Reduce heat to medium-low; cover and cook, stirring twice during cooking, until shallots are very tender, 10 to 12 minutes.
Stir in maple syrup. Increase heat to mediumhigh; bring to boil. Reduce heat to medium; cook, uncovered, stirring often, until liquid has almost completely evaporated, 15 to 20 minutes. Add vinegar; cook for 2 minutes.
Using sterilized metal ladle and funnel, pack into 5 hot (sterilized) 1/2-cup glass jars, leaving 1/4-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 10 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand for 24 hours. (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 1 month.)
Nutritional facts Per serving: about
- Iron 0.1mg
- Sodium 125mg
- Sugars 6g
- Calories 50
- Total fat 2g
- Cholesterol 3mg
- Saturated fat 1g
- Total carbohydrate 8g
