Hi,

Since "ramps" are a member of the onion family...whay not try a recipe for onion jelly?

Here is one from the Sure Jell people.

Rochelle

SURE-JELLŪ Herbed Onion Jelly

3 cups prepared juice (about 2 lb. sweet onions and 2 cups water)
3/4 cup white vinegar
3 Tbsp. chopped fresh thyme leaves(optional)
5 1/2 cups sugar
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine

PEEL, quarter and finely chop onions. Place in saucepan; add 2 cups water. Bring to boil. Remove from heat; cool slightly. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared onions into cheesecloth. Tie cheesecloth closed, hang and let drip into bowl until dripping stops. Press gently. Measure 3 cups into 6-8 quart saucepan. Add vinegar and thyme.

MEASURE sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into juice in saucepan. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Apply lids that have been treated according to manufacturer's directions. Process in a simmering hot water bath at 190 degrees F. for 10 minutes. After jars are cool, check seals. Store in a cool, dark, dry place.