BACON JAM
I saw this thing called Bacon Jam being served on one of the episodes of Eat St. on Food Network. So off I went in search of a recipe and found this one by Not Quite Nigella. I did make a slight adjustment.
Provided by Lori Mama
Categories Pork
Time 2h10m
Yield 1 3/4 cups, 10-15 serving(s)
Number Of Ingredients 10
Steps:
- In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.
- Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
- Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
- Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
- When ready, cool for about 15-20 minutes and then place in a food processor. 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.
- Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread.
- The possibilities are endless.
- Enjoy.
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
HOMEMADE BACON JAM
Steps:
- Cook the bacon in a skillet over medium heat until crispy, about 5 minutes. Remove to a cutting board, reserving 2 tablespoons of the bacon fat in the skillet. Chop the bacon into small pieces, then put them back in the skillet.
- Put the bacon skillet over medium-high heat, add the brown sugar, molasses, honey, cider vinegar, sherry, garlic powder, mustard powder, shallots and garlic and bring the mixture to a slight boil. Reduce to a simmer and simmer until syrupy, 30 to 45 minutes. Let cool, then transfer to a canning jar and refrigerate. Enjoy within 2 days.
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
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
I heard about bacon jam on tv and searched for a recipe since none was posted here. I found this on babble.com. This was used as a hamburger topping though you could come up with more ideas. It's really quite tasty and not too hard to make.
Provided by barbacious
Categories Meat
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Chop the bacon and cook until crisp.
- Remove bacon from the pot, drain on paper towels.
- Using a small ammount of the drippings saute onion and garlic 5 minutes until soft and golden.
- Return bacon to the pot and add remaining ingredients.
- Cook on medium heat about 1 half hour or until thickened to a jam like consistency.
- You can let it cool a bit and pulse in a food processor a couple of times for a finer texture.
- Store refrigerated for 1-2 weeks.
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
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