Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Maybe fill a couple cups in your ice cube tray with jam and test it out before doing the whole thing? It’s super versatile.I ended up slow roasting 20 Roma tomatoes and took the skins off before pulsing them in the food processor. It’s Bacon Jam, so it’s totally worth it.Plus it’s a good excuse to hop on Netflix and stay in my jammies all the live long day! All recipes vary just a little.
is about the equivalent of a really thick caramel. But, it will probably be gone in a few days.This is what jam dreams are made of. I picked up some smoked bacon not too long ago and I *just* bought some bourbon the other day…. I used it over smoked sausages cooked on the grill.
I absolutely love it.The photos look INSANE. Among other things. so this is perfect! Everyone was asking for the recipe, so I shared the link.
I have to admit I’m a total sugar nut so I usually go heavy handed with it.
Once the bacon jam has cooked and the liquid has a syrup-like consistency it’s done. Step 4 Spoon caramelized onions and bacon into a blender or food processor, blend until roughly smooth. Absolutely delicious. Oh my it will be hard to give away!About how many shallots does it take to make 2 cups? You can leave it chunky (AKA as is) or pop it in the food processor and pulse the mixture a few times to break it down until you reach your desired consistency. So I’m always happy to get positive feedback. Jam.
Make sure you PIN this Bacon Jam Recipe ! Really good on sandwiches. I’m not a fan of them myself. Slather, make, repeat. I’d love to give this as gifts and be able to make it in advance. There’s a great bacon dip from Gordon Biersch that uses bacon jam and alfredo sauce I want to try with this but it’s served at room temp.I’ve not cooked at high altitude much. Definitely going to have to give this a try.Bourbon and Bacon together? It will keep for a month in the fridge. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. The recipe sounds amazing and I’m going to attempt it for a Father’s Day gift for my dad and bro.
Hope you love it. I know that isn’t much help. I never like hearing anyone has any issues with recipes. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes.
Any adjustments you’d make? Are you using pure maple syrup or an artificial one like Log Cabin?Either will work. I freeze everything in sight. That sounds amazing. I’m going to have to try it myself now.Tried it… loved it! We've got you covered! This Delicious Hash Brown Recipe Will Literally Eat Your Omelet for BreakfastMeet the Deathmobile, Possibly the Largest Meat Rotisserie in the US Any thoughts for high altitude? This recipe has three ingredients: Bourbon, Bacon Jam and chicken breast. You may be able to find more information about this and similar content at piano.io She cans all kinds of things so maybe she can offer some advice.I made this! jars.
!Ha, pretty much what I did, right out of the pan. Friends are getting a tasty Christmas present!Wes, that sounds absolutely amazing. How much jam does this recipe yield? It’s bacon, but it’s not just any bacon…it’s Wright Brand Bacon, a company made in Texas, Texas proud and a family approved brand. This will keep for a decent amount of time in the fridge plus it’s just amazing fresh. This Bacon Bourbon Jam is the perfect addition to a crostini, pimento cheese, a grilled cheese sandwich, or even roasted vegetables! PLUS, it’s so good, I bought a dozen half pint jars to make for Christmas gifts. It would need to be properly preserved. Add onion and garlic, cooking until soft and tender, about 3 …
Remove the bacon to a paper towel-lined plate. The only thing I might change is maybe a little less sugar and a little more chili powder.Yeah, so happy you liked it. !Just made this for Christmas gifts…. Cook over medium heat until it browns... Pulse your shallots and onions in the food processor or cut them by hand. It sounds seriously scrumptious. I need to make about eight cups for Christmas presents!Hi Wes. It’s so good. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. There’s a link on ebay tho. I’m a tattooed, carboholic food nerd that loves Guiness and whiskey. And really happy you loved it. All Rights Reserved. I do freeze it often. Hope your friends loved their gifts. Love. xxI’m just wondering if this could be something you could freeze? The taste of this jam is truly outrageous. Taste is so subjective so I always worry people won’t like things. I know food safety issues come into play with canning. Your choice.You can heat it up in the microwave whenever you want to top something with the jam. Use a spoon! The little I know is it takes longer to cook things so you have to adjust the cooking time a bit.
I made it this way, so I can only recommend this way unfortunately. https://www.foodnetwork.com/recipes/bobby-flay/honey-bourbon-glazed-bacon You want the bacon a little crisper with as little visible fat as possible. Focus Julie. Let me know how it turns out.I saw in the earlier comments that you were going to ask your canning friends if this was safe to can or if the had any similar recipes for canning. And the texture was a bit different, probably from not adjusting the ingredients a bit. So nice to meet you. So sorry I can’t help. I would like to send some out of state.I would not think of this as a canning recipe at all, it’s more of a eat now, or keep in the fridge recipe. I went ahead and bought pure. Some comments may be held for manual review.Post whatever you want, just keep it seriously about eats, seriously. Sorry this is so late, I took a few days off work for family stuff. Post! It’s a great way to store extra food.fantastic! This is the recipe that will keep me from being a vegetarian. Really, what could possibly be wrong with this? How about bourbon and bacon! I’m Julie, the cook and co-bartender around here. My regular readers know I don’t do very well with alcohol and use it sparingly when cooking.
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