Bacon Jam Recipe
Found on iamafoodblog
adapted from marthastewart.com
1/2 pound bacon, finely chopped
1/2 small onion, diced
2 cloves of garlic, crushed
2 Tablespoons brown sugar
2 Tablespoons cider vinegar
2 Tablespoons maple syrup
1 Tablespoon red chili flakes
In a medium saucepan, cook the bacon over medium-high heat, stirring occasionally, until crispy and lightly browned. Transfer the bacon to a paper-towel lined plate. Pour off all but 1 tablespoon bacon drippings. Add onions, crushed garlic and chill flakes. Cook until onions are translucent. Add vinegar, brown sugar, maple syrup and bring to boil, stirring and scraping up the browned bits. Add the bacon back in a simmer on low heat until liquid is syrupy and thick, about 30 minutes. Transfer to a food processor and pulse. Enjoy on everything! Keeps in the fridge for 4 weeks.
- (to can in a pressure canner: 1/2 pint jars at 11 lbs psi for 75 minutes)
In a medium saucepan, cook the bacon over medium-high heat, stirring occasionally, until crispy and lightly browned. Transfer the bacon to a paper-towel lined plate. Pour off all but 1 tablespoon bacon drippings. Add onions, crushed garlic and chill flakes. Cook until onions are translucent. Add vinegar, brown sugar, maple syrup and bring to boil, stirring and scraping up the browned bits. Add the bacon back in a simmer on low heat until liquid is syrupy and thick, about 30 minutes. Transfer to a food processor and pulse. Enjoy on everything! Keeps in the fridge for 4 weeks.
- (to can in a pressure canner: 1/2 pint jars at 11 lbs psi for 75 minutes)
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