Cured Meats & Food Preservation > Pickling & Canning

Bacon Jam

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nepas:
Ok this is a first for me on canning.

This is a test batch and will only make 1 or 2 pint jars.

More pics and recipe to follow

sliding_billy:
OK, I'm interested.

drholly:
Me too!

nepas:
Looks like its working.



Servings
10-15

Yield
1 3/4 cups

1 lb smoked bacon, sliced into small pieces (or use regular bacon and liquid smoke)
4 garlic cloves, chopped
1 medium brown onion, sliced
3 tablespoons brown sugar
Tabasco sauce (according to taste and optional)
1 cup brewed coffee
1/2 cup apple cider vinegar
1/2 cup maple syrup
black pepper (to taste)
extra water

Directions

In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.
Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.

   

Smokerjunky:
I am looking forward to watching this thread - it looks like an excellent start.

There is a food truck that runs around Seattle called "Skillet".  They make incredible burgers and chicken sandwiches and they serve bacon jam.  It's pretty fantastic but I must admit - it is expensive it's something like $14.99 for a 10 oz jar.  I put the web address below if you want to check it out - they do ship from the website.

http://skilletstreetfood.com/shop/usa/bacon-jam/

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