BACON JAM RECIPE
Sweet, Savory and a PERFECT Bacon Jam Recipe to have on hand for guests! Who doesn't love the great smoky taste of bacon with sweet onions, a dash of bourbon and a splash of cola?
Provided by Wendi Spraker
Categories Appetizer
Time 40m
Number Of Ingredients 13
Steps:
- Heat a heavy bottomed stock pot over medium heat on the stove top until warm. Add the bacon all at once and stir frequently. Cook until the bacon is crispy and until all of the liquid in the pan is foamy and bubbling (see video if you aren't sure what this means).
- Remove the bacon from the pan to a paper towel covered plate and set aside.
- Pour the bacon grease into a metal container or shatter proof glass container and set aside.
- Add two tablespoons of the bacon grease and the 2 tsp of butter to the stock pot and set it back on the stove. Reduce the heat to medium low. Add the onions all at once and add 1 tsp of salt.
- Cook on medium low until the onions begin to look translucent (this will take about 10 minutes).
- While the onions are cooking, chop bacon up into small bits and set aside.
- When the onions appear translucent, stir in brown sugar, sherry vinegar, the cola, the bourgon, 1 tsp of thyme leaves, black pepper and cayenne pepper into the onions. Add the chopped bacon bits into the onion mix and continue to cook over medium low heat until a dark brown color results and the mixture is as thick as jam. This takes at least another 10 minutes but depending on the water content of the onions and other products, could take up to another 25 minutes.
- Remove from the heat, stir in the remaining thyme and add the balsamic and olive oil, stir well. Serve warm.
Nutrition Facts : Calories 206 kcal, Carbohydrate 9 g, Protein 5 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 387 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
BACON JAM
A savory, chunky jam you can spread on a baguette.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Yield Makes about 2 3/4 cups
Number Of Ingredients 10
Steps:
- Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
- Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
- Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.
CHEF JOHN'S BACON JAM
This takes some time to make, and there is expert-level stirring involved, but what a small price when you consider the final results. Whether you do this for your Super Bowl® party or another festive occasion, I hope you give this amazing bacon jam a try soon.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
- Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.
- Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.
- Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 9.8 g, Cholesterol 22.3 mg, Fat 9.3 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.1 g, Sodium 633.9 mg, Sugar 6.7 g
BACON JAM
Make this moreish bacon jam as a gift for friends and family. It's surprisingly easy to make, tastes divine and will keep up to a month in the fridge
Provided by Miriam Nice
Categories Condiment
Time 1h5m
Yield Makes 2 jars
Number Of Ingredients 8
Steps:
- Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
- Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
- Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.
Nutrition Facts : Calories 62 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 3 grams protein, Sodium 0.48 milligram of sodium
BACON JAM
Steps:
- Start with a large saute pan over medium heat. Add the olive oil and shallots, and cook until the shallots are slightly translucent and give off a nice fragrance, about 3 minutes. Add the brown sugar, honey and crushed red pepper; stir until well mixed. Now add the crumbled bacon, and stir. Turn the heat down to low, add the beer, and bring to a simmer.
- Cook, stirring occasionally, until the liquid has reduced by half and you have a shimmery, glossy mixture, about 2 hours.
BACON JAM
This recipe can be used for spooning on Granny's old-fashion biscuits, or put a dollop on fluffy scrambled eggs. On a toasted slice of a crusty bread or good crackers it would be divine. Whatever you use this for, it will work beautifully, because everything is better with bacon!
Provided by Cheryl Bricks
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 1h35m
Yield 32
Number Of Ingredients 13
Steps:
- Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
- Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
- Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 9.6 g, Cholesterol 13.8 mg, Fat 7.7 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 2.8 g, Sodium 286.5 mg, Sugar 8 g
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- In a large Dutch oven or heavy-bottom saucepan set over medium-low heat, render the fat from the bacon for 3-4 minutes, until there is a layer of grease in the bottom of pan. Turn up the heat to medium-high and cook the bacon, stirring periodically, until golden and crisp. Using a slotted spoon, remove the bacon from the pot and set aside. Leave the bacon fat in the saucepan.
- Add the onion, shallot and garlic to the pan and cook over medium heat, stirring occasionally, until the ingredients soften, 8-10 minutes. Return the bacon to the pot and add the coffee, water, vinegar, maple syrup, and brown sugar. Bring to a simmer and cook, stirring periodically, until the mixture thickens, approximately 1 - 1 1/2 hours.
- Remove from the heat and cool for 15 minutes. Using a slotted spoon, transfer the mixture to a food processor, leaving as much excess bacon fat behind as possible. Discard the fat.
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- Serve the Best Charcuterie. Let’s take a break from sandwiches and burgers for a second and explore bacon jam’s other applications—like an epic charcuterie board.
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5/5
- Cut the bacon into half-inch slices and add them to a large frying pan. Don’t worry if the bacon pieces stick together, they will come apart as they cook. Cook over medium-high heat for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bit are ok. Use a slotted spoon to remove the bacon from the pan.
- Pour out all but 1 tablespoon of the bacon drippings. Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes.
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From myrecipes.com
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