Friday, April 15, 2016

We Be Jammin'... Bacon Strawberry Mint Jam

Bacon Strawberry Mint Jam
found on queer in the kitchen

makes 2 cups
* 1 pound thick-cut bacon, cooked and drained, crumbled once cooled

* 3 cups fresh strawberries, hulled and chopped

* 1 cup white onion, chopped

* 1/2 cup white sugar

* 1/2 cup dark brown sugar, packed

* 2 tablespoons apple cider vinegar

* 2 tablespoons fresh mint, chopped

Combine all ingredients except mint in a large skillet over medium-high heat and bring to a boil. Boil, stirring, for 3-5 minutes. Reduce heat to a simmer and cook for 1-1½ hours, stirring occasionally until a jam-like consistency is formed.

Remove from heat and transfer to a food processor with mint leaves and pulse until well combined. Can be stored refrigerated in airtight containers for up to 2 weeks. It will be long gone before you have to worry about it going “bad”.

No comments:

Post a Comment

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }