Michelles Bacon Jam Food

BACON JAM RECIPE

Steps:

• Heat a heavy bottomed stock pot over medium heat on the stove top until warm. Add the bacon all at once and stir frequently. Cook until the bacon is crispy and until all of the liquid in the pan is foamy and bubbling (see video if you aren't sure what this means).
• Remove the bacon from the pan to a paper towel covered plate and set aside.
• Pour the bacon grease into a metal container or shatter proof glass container and set aside.
• Add two tablespoons of the bacon grease and the 2 tsp of butter to the stock pot and set it back on the stove. Reduce the heat to medium low. Add the onions all at once and add 1 tsp of salt.
• Cook on medium low until the onions begin to look translucent (this will take about 10 minutes).
• While the onions are cooking, chop bacon up into small bits and set aside.
• When the onions appear translucent, stir in brown sugar, sherry vinegar, the cola, the bourgon, 1 tsp of thyme leaves, black pepper and cayenne pepper into the onions. Add the chopped bacon bits into the onion mix and continue to cook over medium low heat until a dark brown color results and the mixture is as thick as jam. This takes at least another 10 minutes but depending on the water content of the onions and other products, could take up to another 25 minutes.
• Remove from the heat, stir in the remaining thyme and add the balsamic and olive oil, stir well. Serve warm.

BACON JAM

Steps:

• Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
• Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
• Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
• To serve, top the toast with the bacon jam and garnish with chopped chives.

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-ONION JAM

Steps:

• Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
• Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
• Taste the jam, and add salt and pepper if necessary.
• Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

BACON JAM

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.