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Post by Granny Smith on May 29, 2012 21:33:39 GMT -5
I made this tonight. It's the best stuff! I could eat the whole jar (except it's too hot right now). It makes about a pint (actually, it made exactly a pint). If you make one new thing this year, make this. It's SO good! Bacon Jam1 lb good-quality bacon 1 small onion, finely chopped 3-4 garlic cloves, chopped 1/2 cup packed brown sugar 1/2 cup coffee, cola or beer 1/4 cup maple syrup or honey Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden. Return the bacon to the pan, add the brown sugar, coffee and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold. Keeps in a sealed container in the fridge for a week or two, if it lasts that long. blogs.babble.com/family-kitchen/2011/06/27/how-to-make-bacon-jam/
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Post by Valerie on May 31, 2012 19:10:29 GMT -5
Oh my! I would have to have a good supply of biscuits with that!
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Post by Granny Smith on May 31, 2012 20:21:14 GMT -5
I ate some today on a peanut butter sandwich. It's better if you warm it a little, so I warmed it for the second one.
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Post by Valerie on Oct 3, 2012 15:18:26 GMT -5
I'm getting stuff to make this next time at the store. Becky and I will have a little tasting. I'm thinking this would be good on tiny biscuits at the wedding.
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Post by Granny Smith on Oct 3, 2012 18:32:16 GMT -5
I've made it four times so far. Everyone agrees it's best to go real easy on the onion. I've been using about half a small onion in a triple batch. Also, if your bacon isn't very salty, a good pinch of salt makes the jam better. Taste it just before it's done and see if it needs it.
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Post by Valerie on Oct 5, 2012 18:41:11 GMT -5
Oh thanks for those tips, Gayle! For my trial jar I'll use a couple tablespoons of chopped onion, then, and see how that is.
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Post by Granny Smith on Apr 24, 2022 7:43:11 GMT -5
This has been on my mind lately, so I'm making a batch today. As a matter of fact, I'm waiting for it to thicken as I write this. It smells awesome.
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