I just got my newest issue of Taste of the South magazine (tasteofsouthmagazine.com) and it has some great recipes: Fruitcake pie; Layer Fruitcake with bourbon spicy frosting; Pecan Pie Cake; and Bacon Jam. If you can get it in your area I recommend this issue. When I saw this recipe for Bacon Jam I knew I had to pass it on to y'all even though I have not yet tried it.
Bacon Jam
Makes about 3 cups
Ingredients:
1 1/2 pounds peppered bacon cut into 2 in pieces
2 cups chopped red onion
1 tablespoon minced fresh garlic
1 tablespoon chopped fresh rosemary
3/4 cup apple cider
5 tablespoons red wine vinegar
3 tablespoons firmly packed dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup toasted pecans, finely chopped
What you do with the stuff above:
1. In a large skillet, cook bacon in batches over medium heat until crisp. Remove bacon with a slotted spoon; let drain on paper towels. Reserve 2 tablespoons rendered fat in pan.
2. Add onion and rosemary to pan. Cook over medium-high heat stirring occasionally, until lightly browned and softened, approximately 8 minutes. Stir in apple cider, vinegar, brown sugar, mustard, tomato paste,salt, and red pepper. Bring to a boil. Add bacon; reduce heat to medium-low. Simmer until liquid reduces to a glaze consistency, 5 to 8 minutes. Let cool slightly.
3. Transfer mixture to the work bowl of a food processor; pulse until coarsely chopped, 3-4 times. Spoon into a bowl; stir in pecans. Transfer to sealable containers, such as jars. Cover, and refrigerate up to 1 month.
Dee
