BACON AND WHISKY JAM WITH COFFEE AND MAPLE SYRUP
Rich and aromatic, sweet and savoury, this jam is a winner in every way!
Provided by Karon Grieve
Categories preserves
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan and add the garlic, onion and chilli along with the bacon pieces and cook for about 10 minutes till browned and aromatic
- Add the remaining ingredients to the pan and stir well then simmer for about 45 minutes or until it has all come together as a sticky carmelised jam like mass
- Cool a little and whizz in food processor to make it smoother and spoon into sterilised jars
Nutrition Facts : Calories 1473 kcal, Carbohydrate 46 g, Protein 33 g, Fat 113 g, SaturatedFat 35 g, Cholesterol 165 mg, Sodium 1668 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
BACON AND WHISKEY JAM
Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.
Provided by Rachel Allen
Categories HarperCollins Bacon Jam or Jelly Onion Breakfast Condiment/Spread Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes two 14-oz. jars
Number Of Ingredients 13
Steps:
- Sterilize two jam jars: wash them in hot soapy water then transfer them to a moderate oven to dry.
- Fry the bacon in a wide low-sided sauté pan, stirring frequently, until cooked and beginning to brown. Remove the bacon with a slotted spoon and set aside. If there is a lot of fat in the pan, discard most of it, leaving just enough to sweat the shallots-about 1 tablespoon. If there is not enough fat, add a little knob of butter-about 1/2 oz.
- Add the shallots and garlic to the pan and cook gently on a low heat until softened. Then add the spices and cook for a few minutes. Next, add the whiskey, turn up the heat and stir to deglaze the bottom of the pan and cook out most of the alcohol, being very careful as it may flame. Do not measure out the whiskey near the pan or flame.
- Finally, return the bacon to the pan, add the sugar, honey, vinegar and marmalade and let it bubble until it becomes sticky and glossy. Transfer into the sterilized jars, allow to cool, then label and store. This will keep up to 1 month in the fridge.
- Serve at room temperature, or even a little warm, on buttered toast.
BACON, ONION AND WHISKEY JAM
Time 40m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place the bacon in a heavy-bottomed, 8" or so wide pot set over medium heat. Cook until the fat is rendered out and the bacon is slightly crispy. Now drain all but 1 Tbsp. of fat from the pot. Add the onion to the pot and cook until very tender and lightly caramelized, about 10 minutes. Mix in the remaining ingredients, bring to a simmer, and cook 10 to 15 minutes, until the liquids reduce and the mixture slightly thickens and becomes jam-like. Remove from the heat, transfer to a heatproof jar or serving bowl and cool to room temperature. Now cover and refrigerate until ready to serve. Bacon jam will keep several days in the refrigerator. When ready to serve, serve as is or heat the jam 20 seconds or so in the microwave, which will melt any bacon fat on the surface and give the jam a nice shine.
GENTLEMAN'S WHISKEY BACON JAM
You can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Discard all but 2 tablespoons drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally., Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 minutes, stirring constantly. Add vinegar and brown sugar; cook another 3 minutes, continuing to stir constantly., Add crumbled bacon; reduce heat to low and cook 12 minutes, stirring every few minutes. Allow jam to cool slightly. Pulse half the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers.
Nutrition Facts : Calories 112 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 118mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
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