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Here you go, Barb. Rec: Bacon Jam

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Joined: Dec 11, 2005


Posted to Thread #23462 at 4:04 pm on Dec 19, 2012

This is from Gretchen

Bacon Jam Recipe
| metric conversion
• 1 1/2 poundssliced bacon, cut crosswise into 1-inch pieces (note-I used 1lb.)
• 2 medium yellow onions, cut into smallish dice
• 3 garlic cloves, smashed and peeled
• 3/4 cup strongly brewed coffee
• 1/2 cup cider vinegar
• 1/2 cup packed dark brown sugar, or less to taste (I used a scant half cup and didn’t pack it and it was sweet enough)
• 1/4 cup maple syrup (the real deal, please)
• 1. In a large skillet over mediumish heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.
• 2. Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.
• 3. If making this on a stove top, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours.
If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.
• 4. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulging.

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