BACON-BOURBON JAM
The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. It will keep for a month in the fridge. No need to use fancy bacon; regular supermarket bacon will work perfectly well. Transcribed from a recipe at Serious Eats. http://bit.ly/e1MPDp
Provided by DrGaellon
Categories Pork
Time 4h15m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 8
Steps:
- Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
- Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
- Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
- Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.
BOURBON STYLE BACON JAM
Wow, just recently I learned about bacon jam. It is one of the most incredible things I've feasted upon in a very long time. Some of us went to a new local mini-brewery where they served bacon jam and I fell in love! I've tried a few now and this one is by far my favorite from Evil Shenanigans. Served on burgers, a panini, or just plain toast, it's over the top!
Provided by Judikins
Categories Pork
Time 2h40m
Yield 1 1/2 cups
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook the bacon pieces until they begin to crisp at the edges buy are still soft in the center. Set aside to drain. Leave one tablespoon of the drippings in the pan.
- Lower heat to med-low and add the onions and brown sugar. Cook until the onions are well caramelized (~20 min.). Add the garlic and spices and cook an additional five minutes.
- Add the liquid ingredients and the bacon back to the pan. Increase the heat to medium bringing the mixture to a boil, then reduce to low and simmer for about two hours. Check the mixture every 30 minutes. If it becomes too dry, add a few tablespoons of water. You want the final mixture to be moist and very sticky.
- Let the mixture cool slightly then put it into the bowl of a food processor and pulse about 20 times, or until it reaches your preferred consistency.
- Store in an airtight container in the refrigerator for up to a week.
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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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