Saturday, December 24, 2011

Bacon Jam

Again, I'm sorry that I'm such a bad blogger, but to make it up to you, let me present my recipe for bacon jam! It's savory and sweet and WONDERFUL!!!

2 lbs bacon
2 medium yellow onions, sliced thin
1 small head of garlic, minced
1/2 cup of light brown sugar, packed
3 tsp of instant espresso powder in one cup of very hot water
1/4 cup of apple cider vinegar
1/2 cup of pure maple syrup
1 cup of bourbon
generous sprinkle of fresh cracked pepper

Cut the bacon into little pieces and cook them in a pan until they are just ready, in batches. They will cook more in a later step, so they don't have to be really crispy yet. When each batch is ready, drain it and let it rest on a plate lined with a paper towel.



While the bacon is cooking slice the onions and mince the garlic.


Put the cooked bacon into a medium sized dutch oven, then cook the onions and garlic in the bacon grease, over medium heat for about 5 minutes or until they are soft and translucent. Use a large slotted spoon to move the onions and garlic to the dutch oven, draining the fat as you go.



Try not to eat all the cooked bacon while you are doing the other steps. Instead, distract yourself with some bourbon!

Add the remaining ingredients to the dutch oven. Then simmer on low heat for 3-4 hours. Stir every 30 minutes. It needs to reduce a lot before you can go to the next step.


Let the mixture cool for about 30 minutes. Put the mixture into a food processor, and mix it to your desired texture. I want mine a bit chunky, so I only let it go for a few seconds. This step really only takes a few, quick pulses. You can always do more, but you can't do less!
 I'm sorry I don't have more pics, but next time I make it, I will take more and add them. It's just so hard to take a picture when you're too busy stuffing your face! I have enjoyed this on something as simple as toasted baguette, but it has sooo many other uses!I made some biscuits and used this as topping, I've made grilled cheese sandwiches with either brie or Gruyere with the bacon jam, I put it in a baked brie with puffed pastry, I add some to chunks of butternut squash that I roasted, and I gave a lot away. I'm sure the next time I make it I'll come up with many more uses for it. I really hope you enjoy it!

2 comments:

  1. I do believe we have a winner. You could put this on a shoe and I think I would eat it. Prime example of how bacon makes everything better.

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