Bacon Jam

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A few weeks back I attended a party and got to taste this thing called Bacon Jam.
My mouth started singing in joy, and if you don't think that's embarrassing, well, let me tell you it is. Especially when it tries to sing the high notes.
Bacon Jam


I spoke to the lady who brought it, and she told me she'd only brought a couple of jars with her, (they're snowbirds), but wanted to share a little bit of it.  I'm so glad she did. 

I had to try and recreate it.

I had to.

And while my version may not be exactly like hers, it's good enough.
At least to share the recipe.

You can play with amounts of this a little, but it's important to make sure you have a good quality bacon to start with.
That is, bacon you yourself like the taste of.
I did go online and looked at a lot of recipes, and read all the commonalities.  Most had onions, brown sugar and bacon as the base.  Many added other herbs, flavored vinegar, etc.
You can also double the amounts in here, I didn't cause if I did, I'd either eat myself silly or have to share it more often.  
  I made this to my taste.  You can play with the amounts if you like, but I would ask for your first time through to just follow it.  
You do need to simmer this, slowly, it is a jam after all. 
In the pan.  After I took the picture, I transferred it all to a larger skillet.  I didn't want to crowd it too much.
Bacon Jam
After it's cooked for about 10 minutes or so.
Bacon Jam
I then added the brown sugar and let it simmer
Bacon Jam
As you can see, it's had a chance to simmer for a few, the color is starting to develop a little, and that's when I plunked a whole Serrano pepper in.    
I just kept simmering this for another 20-30 minutes.
Bacon Jam
I served this on some cream cheese, but I'm thinking it shouldn't be limited to just that.  I'm going to try it on some burgers, turkey burgers come to mind, or maybe a pork burger, and or how about adding some to a grilled cheese sandwich.
You could also do as I do, which is eat it with a spoon, straight out of the jar.  
I should never admit to stuff like that, but when I do, I will get a fresh spoon every time. 


Bacon Jam

Yield: 8-12 servings as an appetizer - makes a 6 oz. jam jar
Author:
prep time: 10 Mcook time: 45 Mtotal time: 55 M
This is totally for the bacon lovers among us. Sweet, salty with a touch of heat, it's perfect draped over some cream cheese and served on toast points.

ingredients:

  • 1/2 lb. uncooked, thick slice bacon, cut into dice
  • 1 smallish onion (tennis ball size)- cut into dice
  • 1/2 cup brown sugar
  • 1 whole Serrano pepper (can also use jalapeno if desired)
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons fruity balsamic vinegar glaze - you can make your own or buy some.

instructions:

How to cook Bacon Jam

  1. Cut the bacon and onion into a dice, approximately the same size.    Place in a shallow pan and cook slowly for about 10 minutes or until the onions becomes translucent.  You don't want to brown the onion, this just makes it bitter.   Stirring every few minutes.   Do not remove the fat. 
  2. Add the brown sugar, mix it in and simmer for at least 20 minutes, stirring every 5 minutes or so.   Add the whole pepper, and let it simmer with the rest of the ingredients.  Remove after ten minutes, seed it, discarding the seeds. Mince the rest of the pepper up, and add back in with the simmered bacon and onions.  
  3. Simmer over low heat for an additional 10-15 minutes, stirring from time to time.   The mixture becomes very thick and jam like.    Simmer a little longer if needed.  Add the rice vinegar, and stir through.   Then add the balsamic glaze, and stir to combine.  Taste.  Pour or spoon into a jam jar and let sit for 15-20 minutes.   The fat from the bacon will rise to the top and you can them remove the excess fat, if you like. 
  4. Serve at room temp on top of a block of cream cheese, with either toasted bread points or good crackers.
  5. You can also use this as a burger topping or on a grilled cheese or ?  
Created using The Recipes Generator


All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

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