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Old 03-08-2011, 11:54 AM   #1
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Bacon Jam

I read smokemaster's post about Bacon Jam Fatty and asked myself "Wotinhell's bacon jam?". Did some googling and found this blog
Quote:
Bacon Jam (a.k.a. Oooh-Mommy Jam)

Our version is gently adapted from Martha Stewart’s recipe using The Perfect Pantry’s method.)

Yield: About 6 cups. (You can easily halve this recipe.)

Ingredients:

3 pounds bacon
4 large yellow onions, peeled and thinly sliced
8 cloves garlic, smashed with the flat side of a knife or a pan and peeled
1 cup cider vinegar
1 cup packed light-brown sugar
1/2 cup pure maple syrup
1 1/2 cups very strong brewed black coffee
1 teaspoon freshly ground black pepper
Cut the bacon slices into one inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid.*

*Save the bacon drippings in the refrigerator. That’s too much flavor to trash!

Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low.

Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.

Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the dutch oven from the heat and let stand for 5 minutes.

Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the Bacon Jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.

Can be served cold, room temperature or warmed.
Then I HAD to make it.

Pound-and-a-half of bacon
[attachment=5:3aehfuvs]IMG_2765.JPG[/attachment:3aehfuvs]

Onions
Attachment:
[attachment=4:3aehfuvs]IMG_2766.JPG[/attachment:3aehfuvs]
Add the liquids
Attachment:
[attachment=3:3aehfuvs]IMG_2768.JPG[/attachment:3aehfuvs]

and the cooked bacon
[attachment=2:3aehfuvs]IMG_2771.JPG[/attachment:3aehfuvs]

let it get happy
Attachment:
[attachment=1:3aehfuvs]IMG_2773.JPG[/attachment:3aehfuvs]

run it through the food processor
Attachment:
[attachment=0:3aehfuvs]IMG_2776.JPG[/attachment:3aehfuvs]
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Old 03-09-2011, 10:39 AM   #2
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Re: Bacon Jam

I was wondering the same thing when I saw that post. Thanks for doing the research and posting the recipe. How you plan on using your batch of jam?
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Old 03-09-2011, 05:03 PM   #3
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Re: Bacon Jam

Quote:
Originally Posted by Smokey Lew
How you plan on using your batch of jam?
So far, on Italian bread toast, slipped under the broiler for a minute to heat it up. Nom nom. Maybe a stuffed pork chop is in the near future.
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Old 03-09-2011, 06:47 PM   #4
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Re: Bacon Jam

Now I understand that other post, Bacon Jam has to be the wildest thing I have seen so far. I may have try this
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Old 03-14-2011, 07:29 AM   #5
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Re: Bacon Jam

I"m going to try some on loaded baked taters tonight...Thanks for the sample.
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Old 03-15-2011, 06:55 AM   #6
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Re: Bacon Jam

The bacon jam was awsome. It would go real good in a stuffed pork chop
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Old 05-17-2011, 07:20 AM   #7
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Re: Bacon Jam

mmmmm, I like to eat Bacon too much, my favorite recipe to eat , after reading this recipe i would like to cook it at my home...
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