Caramelized Onion Bacon Jam Food

CARAMELIZED ONION JAM

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

CARAMELIZED ONION-BACON JAM

Steps:

• In 4- to 5-quart Dutch oven, cook bacon until crisp; drain on paper towels, reserving drippings in Dutch oven. Crumble bacon; set aside.
• Cook onions and shallots in bacon drippings over medium-low heat 15 minutes, stirring occasionally, or until golden brown and tender. Add brown sugar, vinegar, cider and thyme. Reduce heat to low; cook 40 minutes, stirring occasionally, or until thickened. Remove from heat; stir in bacon. Cool to room temperature. Store covered in refrigerator.

CHEF JOHN'S BACON JAM

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.

PORK CHOPS AND BACON CARAMELIZED ONION JAM WITH ALFREDO POTATOES

Steps:

• Pork Chops and Bacon Caramelized Onion Jam: 1. Cut onions, and then bacon, into large 2-inch chunks (wash hands). 2.Preheat large nonstick saute pan on medium-high 2-3 minutes. Season pork chops on both sides with 1 tablespoon marinade mix. Place oil in pan, then add pork chops; cook 6-8 minutes, turning occasionally, or until well browned and pork is at least 135°F. Remove pork from pan. 3.Place onions and bacon in same pan; cook and stir 7-8 minutes or until bacon is crisp and onions are tender. Stir in remaining 2 teaspoons marinade mix. Reduce heat to medium. 4.Add sherry and pork chops to onion mixture; cook 2-3 minutes or until liquid is reduced by about two-thirds and pork is 145°F (for medium). Serve. Alfredo Potatoes: 1.Preheat oven to 425°F. Place potatoes in 9-inch-square baking dish; coat top of potatoes with spray. Bake 20 minutes or until golden. 2.Chop parsley; combine with bread crumbs. Stir Alfredo sauce into potato puffs, then top with bread crumb mixture. Bake 5-6 more minutes or until hot and bubbly. Serve.

CARAMELIZED ONION JAM

Steps:

• Remove papery outer skin from garlic bulbs, but do not peel or separate cloves.
• Cut the tops off of the bulbs and brush with vegetable oil.
• Wrap each bulb in foil and bake at 425 degrees for 35 minutes. Cool 15 minutes.
• In a Dutch oven, saute onions in butter for 30 to 40 minutes, until lightly browned.
• Squeeze softened garlic into pot and stir in both vinegars, lemon juice, mustard, salt, pepper, ginger and cloves.
• Bring to a rolling boil and gradually add sugar, stirring constantly, boiling for three minutes.
• Add pectin and boil for one minute more, stirring constantly.
• Remove pot from heat and let stand for three minutes. Skim off foam.
• Pour hot mixture into hot jars, leaving 1/2" of headspace.
• Adjust caps and process for 10 minutes in a boiling water bath.

THE BEST DAMN BACON JAM

Steps:

• Preheat oven to 400 degrees. Lay the bacon slices out in a single layer on a foil-lined baking sheet. Bake for 14 minutes, or until the bacon is nice and crispy. Lay out on paper towels to drain and set aside, reserving 2 tablespoons of the bacon grease.
• Add the bacon grease to a large skillet and heat over medium, medium low heat, then add the onions and stir around to coat with the bacon grease. Allow to slowly cook for an hour, checking every ten minutes or so to stir and scrape up any black bits that form on the bottom of the pan.
• Once the onions are a dark golden brown color, deglaze the pan with the 2 tablespoons of balsamic vinegar, scraping the pan as the vinegar dissolves. Add the remaining balsamic vinegar, brown sugar, salt, and pepper and stir until a thick glaze forms, around 5 minutes.
• Add the onion mixture and bacon to a food processor and pulse until the desired consistency forms. Scoop the bacon jam into a jar and devour immediately, or refrigerate until future use. Use within one week.

BACON-BOURBON JAM

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.

CARAMELIZED ONION JAM

Steps:

• In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.

BACON JAM RECIPE PIONEER WOMAN

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.