Food Recipes Appetizers Marinated Feta with Lemony Herb “Jam” Balls Be the first to rate & review! These green herb jam balls are a genius way to put a summer bounty of tender herbs, such as basil, mint, and cilantro, to a tasty new use. Steaming herbs, a trick we learned from cookbook author Paula Wolfert, tenderizes herbs by exposing them to gentle heat and helps preserve their flavor and color for an herb-and-chard jam studded with preserved lemon and currants. Submerging the herb mixture in olive oil seals it off from the air, extending its life in the fridge. Cubes of feta infuse the oil with a hint of briny flavor; we like Valbreso feta as well as Whole Foods’ 365 Everyday Value brand, which comes in blocks that are easy to slice. Pair individual jars with fresh baguettes for a great gift. Spread them on crostini for an instant appetizer, or serve them with kebabs or lamb chops hot off the grill. Scale down the size of the balls and cubes of feta and pack into the jar sizes of your choice; just be sure to cover completely with olive oil. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg DuPree Active Time: 45 mins Total Time: 5 hrs 45 mins Yield: 12 Cook Mode (Keep screen awake) Ingredients 1/4 cup dried currants 6 lemon peel strips, plus 1/4 cup fresh lemon juice (from 1 lemon), divided 1 pound coarsely chopped Swiss chard leaves (about 16 packed cups), stems discarded (from 3 bunches) 2 cups packed fresh cilantro leaves and tender stems 2 cups packed fresh mint leaves 2 cups packed fresh flat-leaf parsley leaves and tender stems 3 1/4 cups mild extra-virgin olive oil, divided 1 teaspoon ground coriander 1 teaspoon Aleppo pepper 2 tablespoons fresh thyme leaves, chopped 2 teaspoons kosher salt 2 teaspoons finely chopped preserved lemon 12 ounces feta cheese, cut into 24 (1-inch) cubes 6 garlic cloves, smashed 6 thyme sprigs Crostini or crackers, for serving Directions Combine currants and lemon juice in a small bowl; let stand at room temperature 1 hour. Drain currants, and set aside. While currants soak, bring 1/2 inch of water to a boil in a large pot over high. Place chard in a large steamer basket. Place basket over boiling water, and cover. Reduce heat to medium-low, and steam until chard has just wilted, about 10 minutes. Stir in cilantro, mint, and parsley. Cover and steam until herbs have wilted, about 3 minutes. Remove herb mixture, and spread in a single layer on a rimmed baking sheet; let cool 10 minutes. Squeeze cooled herb mixture to remove excess water; finely chop. Heat 3 tablespoons oil in a large skillet over medium-high until shimmering. Add coriander and Aleppo pepper, and cook, stirring constantly, until spices smell fragrant and darken, about 10 seconds. Immediately stir in chopped herb mixture and chopped thyme; reduce heat to low. Cook, stirring often, until moisture evaporates, about 10 minutes. Stir in salt, preserved lemon, 1 tablespoon oil, and drained currants. Remove from heat, and let cool completely, about 30 minutes. Shape mixture into 24 (11/4-inch) balls (about 1 tablespoon each). Place 4 herb balls and 4 feta cubes in each of 6 (8-ounce) jars with lids. Pour in enough oil to cover mixture (about 1/2 cup per jar). Place 1 smashed garlic clove, 1 thyme sprig, and 1 lemon peel strip in each jar. Attach lids, and refrigerate at least 4 hours or up to 5 days. Bring to room temperature, about 30 minutes, before serving. Serve with crostini or crackers. Originally appeared: June 2019 Rate It Print