SLOW-COOKER BACON JAM
Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 4h
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Nutrition Facts : Calories 191 g, Fat 12 g, Protein 10 g
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
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.
BACON JAM SPREAD
Oh, this is going to be a BIG hit if you love bacon. It's smoky, sweet, and quite the treat. Smear on a warm biscuit or use it to top a grilled cheeseburger.
Provided by nellie rickey
Categories Meat Breakfast
Time 2h30m
Number Of Ingredients 10
Steps:
- 1. In a non-stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1-inch pieces.
- 2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
- 3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
- 4. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
- 5. When ready, cool for about 15-20 minutes and then place in a food processor.
- 6. Pulse for 2-3 seconds so that you leave some texture to the "jam" or of course you could keep whizzing and make it a smoother and more paste-like.
BACON AND TOMATO SPREAD
Make and share this Bacon and Tomato Spread recipe from Food.com.
Provided by Fluffy
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend cream cheese with mayonnaise until smooth.
- Add garlic salt and tomato.
- Cook bacon until crispy; drain and crumble.
- Add bacon to cream cheese mixture when ready to serve.
- Serve as spread with party rye rounds or as a dip.
- Thin with a little milk if necessary.
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 bacon jam is a multipurpose flavor explosion! Serve it on your next burger, pizza, stirred into roasted brussels sprouts, in a grilled cheese sandwich, or alongside a cheese board as an appetizer. The options might just be endless.
Provided by Shannon Emery
Categories Appetizer
Time 40m
Number Of Ingredients 6
Steps:
- Cook bacon in a medium skillet over medium heat for about 10 minutes, stirring occasionally, until bacon is rendered and is just slightly crispy.
- With a slotted spoon transfer bacon from skillet to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan.
- Add onions to the skillet and cook, stirring often, for about 10 minutes, until the onions begin to caramelize.
- Add bourbon, maple syrup, vinegar, and cayenne to the onions. Allow mixture to come to a simmer, then reduce heat and continue cooking, stirring often, for an additional 10-15 minutes until the mixture has a thick jam-like consistency.
- Transfer bacon and onion mixture to a food processor; pulse until coarsely chopped.
- Serve immediately or store in an airtight container or jar in the refrigerator for up to 4 weeks.
Nutrition Facts : Calories 50 calories, Sugar 5.8 g, Sodium 9.8 mg, Fat 12.5 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 92.1 g, Fiber 0.3 g, Protein 2.5 g, Cholesterol 0.5 mg
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
BACON JAM RECIPE PIONEER WOMAN
With this easy bacon jam recipe from Pioneer Woman, you'll get a savory and sweet combination. Try this caramelized bacon and onion spread on burgers, cheese boards, or biscuits for a unique twist.
Provided by Mohamed Shili
Categories Sides
Time 1h40m
Number Of Ingredients 12
Steps:
- Using a large Dutch oven or heavy-bottomed pot, cook bacon over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
- Then reduce the heat to medium and add the onion, shallot, and garlic to the rendered fat in the pot.
- Cook, stirring occasionally until the onions are completely softened, about 10 minutes.
- Add the bacon back to the pot, then the coffee, water, vinegar, maple syrup, brown sugar, honey, allspice, and chili powder.
- Stir occasionally as you bring it to a simmer (cut down the heat if it's actually boiling) and cook until the mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail across the bottom of the pot, 1 to 1 1/2 hours.
- Remove the bacon mixture from the heat and allow it to cool for 15 minutes.
- Transfer the mixture to the bowl of a food processor using a slotted spoon, make sure to discard any excess fat.
- Pulse the bacon mixture until finely chopped, about five pulses, or to your desired consistency.
- If you plan to store the jam in the refrigerator, store it in a tight-fitting glass jar.
- Serve your Pioneer Woman Bacon Jam at room temperature.
Nutrition Facts : Calories 126.9 cal
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- Heat an iron wok and start cooking the bacon preferably in 2-3 batches. The Bacon will be cooked in own oil.
BACON JAM RECIPE {SAVORY & SWEET} - SAVORY SIMPLE
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5/5 (7)Total Time 1 hr 40 minsCategory CondimentsCalories 97 per serving
- 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.
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THE BEST HOMEMADE BACON JAM RECIPE - PERFECT …
From blackberrybabe.com
4.4/5 (54)Category Appetizer RecipesServings 1Estimated Reading Time 5 mins
- Add chopped bacon to a large pot (I used a dutch oven). Cook on medium heat for 15-20 minutes until the bacon starts to get crispy, and the fat is foaming.
- Add 2 tsp of bacon fat and butter to pot and return to medium heat. Add onion and salt, then saute for about 10 minutes, stirring frequently.
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4.4/5 (11)Category Appetizers, Snack
- Transfer bacon to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan.
- Reduce heat to medium-low. Add onion and shallots to the pan and cook, stirring often, until the onions are caramelized, about 15 minutes.
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Ratings 91Calories 2265 per servingCategory Condiment
- In a medium skillet, cook bacon, stirring occasionally, until done and on the verge of crispy, approximately 10 minutes. Remove to a paper towel-lined plate.
- Add garlic and shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Add remaining ingredients, stir well. Simmer on low heat for 10-15 minutes, stirring occasionally, ir until it starts to thicken and get a jam consistency.
- Liquids should evaporate, at this time, add bacon. Stir well off heat and allow to cool slightly. This should leave you with a sticky bacon jam fit for any sandwich.
EASY BACON JAM RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Jam & SpreadServings 1Total Time 35 mins
- Transfer the bacon to a paper towel-lined plate, reserving about 1 tablespoon of bacon fat in the pan.
- Reduce the heat to medium-low. Add the onion and shallots to the pan, then cook for about 15 minutes, stirring often, until the onions are caramelized,
BACON JAM RECIPE - BELLY FULL
From bellyfull.net
Reviews 32Category CondimentCuisine AmericanTotal Time 1 hr 5 mins
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 5 minutes.
- Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.
BACON JAM RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
5/5 (9)Total Time 55 minsCategory Side DishCalories 233 per serving
- Place the bacon in a large heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is starting to brown, about 10 to 15 minutes.
- Add the onion, season with salt, and cook, stirring occasionally, until the onion has browned, about 5 minutes.
- Add the sugar and stir to combine. Add 1 cup of the broth or stock and bring it to a simmer, scraping up the browned bits from the bottom of the pot.
- Continue to simmer, stirring occasionally, until the mixture has thickened and almost all of the liquid has evaporated, about 8 to 10 minutes.
THE BEST BACON JAM RECIPE - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (91)Calories 159 per servingCategory Appetizer
- 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.
- Add the reserved bacon, coffee, and water and increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 30 minutes. Remove from heat and stir through the balsamic. Taste for seasoning and salt if necessary.
- Use immediately or refrigerate for up to a week. Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature, these will disappear.
BACON JAM | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
5/5 (3)Total Time 1 hrCategory SaucesCalories 77 per serving
- Heat a large skillet over medium heat. Add the bacon and cook until the bacon is crispy. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Drain away the bacon grease, leaving about 2 tablespoons in the skillet.
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BACON JAM - FOODIE WITH FAMILY
From foodiewithfamily.com
5/5 (23)Total Time 1 hr 15 minsCategory Breakfast, SnackCalories 225 per serving
- Cut the bacon slices into one inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid.*
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- Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.
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Ratings 15Calories 426 per servingCategory Spreads & Sauces
- Cook the bacon over medium-high heat in a cast iron skillet until most of the fat has been reduced and the bacon is almost crispy but still chewy, about 10 minutes. Transfer the bacon to a plate Drain most of the excess grease, reserving 2 tablespoons in the pan.
- Add the onions and garlic to the skillet with the reserved bacon grease and cook for 10-15 minutes, stirring often, until softened and browned.
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From justcook.butcherbox.com
Estimated Reading Time 6 mins
- Make a Bacon Jam Burger. Bacon jam on a burger is life-changing, as this epic burger with 15-ingredient bacon jam recipe proves. And while that particular burger uses bacon jam-packed with a myriad of flavorings—think brown sugar, garlic, cinnamon, bourbon, balsamic vinegar, coffee, and more—even a simple bacon jam amps up the flavor on a burger.
- Whip Up a Sweet and Savory PB&J. The humble peanut butter and jelly sandwich boasts a heavily sweet profile, but you can amp up the savory with a smidge of bacon jam.
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- Spread it on Toast. It doesn’t get simpler and more nostalgic than jam on toast. You can use bacon jam in the same way you’d use strawberry or grape jam—just slather it generously on a hot and fresh piece of toast.
- Make the Best Grilled Cheese Ever. It doesn’t get more indulgent and comforting than a sandwich layered with cheese and bacon. Skip the bacon frying and spread your grilled cheese with a layer of bacon jam, instead.
- Bacon Dressing, Anyone? Yes, you can enjoy bacon in your salad dressing. And with bacon jam, it couldn’t be easier to whip up. Simply combine dollops of bacon jam with oil and vinegar for a savory, salty, and tangy dressing.
- Turn Up the Succulence on Roasted Veggies. Once again, bacon makes everything about vegetables better—especially when they’re roasted to crisp perfection.
- Take Your Omelet to the Next Level. You’ve already seen how bacon jam can transform a bacon sandwich, but its breakfast uses don’t stop there. Use bacon jam to stuff an omelet for a satisfying start to your day.
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From diversivore.com
5/5 (3)Total Time 1 hr 5 minsServings 12Calories 178 per serving
- Remove the zest from the Seville orange and set aside (see note). You should have about 1.5 tbsp. Once you've finished zesting the orange, cut it in half and squeeze out the juice. Strain the seeds and set the juice aside - you should have about 1/3 cup (80 ml).
- Heat a large cast iron skillet (or other heavy-bottomed pan) over medium-high heat. Add the bacon and cook until the bacon is a just a little bit crispy (about 6-7 minutes - longer if your pan is smaller and the bacon is crowded). Once the bacon is finished, remove it from the pan and set it aside to drain on a plate with some paper towel. Pour off the bacon fat and reserve 1.5 tbsp for the next step.
- Add the onions to the pan along with 1.5 tbsp bacon fat. Cook over medium heat for about 5 minutes, or until the onions are translucent and just starting to brown a little. Add the orange zest, orange juice, spices, brown sugar, and reserved (drained) bacon. Stir to combine.
- Reduce the heat to the lowest setting and allow the onions to caramelize. This should take between 20 and 30 minutes. Stir occasionally (every 5 minutes or so) to ensure that everything is cooking evenly. If the pan begins to look too dry or the onions look like they're in danger of scorching, add a splash of water and/or little bit more bacon fat. Once the jam is thick and an even golden brown colour, remove it from heat.
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- Heat a heavy-bottomed pan over medium heat. Add bacon, lower heat to medium-low and cook for 10 to 15 minutes, or until you’ve rendered off a good amount of fat and the bacon starts to crisp. Remove bacon pieces from pan, reserve.
- Keep 3 tablespoons of bacon fat in the pan to form a thin layer on the bottom. If there’s a lot more than a few tablespoons, just strain over a mason jar and save it for tomorrow’s scrambled eggs.
- Add the onion to the pan and sauté for 10 minutes or until translucent. Add the bourbon to the pan, scraping up the browned bits from the bottom as you stir. Stir in the vinegar, brown sugar, and maple syrup until well-combined and just boiling. Add the reserved bacon back to the pan and continue cooking.
- When the mixture is syrupy and begins to glisten, remove from heat and place in a food processor. Pulse mixture for 15 to 30 seconds. The more you process, the smoother the jam.
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