BACON-BOURBON JAM
The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. It will keep for a month in the fridge. No need to use fancy bacon; regular supermarket bacon will work perfectly well. Transcribed from a recipe at Serious Eats. http://bit.ly/e1MPDp
Provided by DrGaellon
Categories Pork
Time 4h15m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 8
Steps:
- Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
- Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
- Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
- Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.
BOURBON BACON CHUTNEY (BACON JAM)
I have seen this served as both a bacon chutney and a bacon jam but really it is neither. Having said that, any true bacon fan must try this recipe! Serve on top of steak, in burgers, or eat with a spoon as a decadent treat.
Provided by Bush Cook
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium-low heat; add bacon. Cook and stir until bacon turns golden, about 10 minutes. Reduce heat; add onions, butter, and garlic. Cook, stirring occasionally, until onions soften, about 20 minutes.
- Pour bourbon into skillet. Simmer, uncovered, until most of the liquid evaporates but bacon and onion mixture is still moist, about 15 minutes.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 3.2 g, Cholesterol 22.8 mg, Fat 8.7 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 3.7 g, Sodium 339.5 mg, Sugar 1.2 g
SLOW COOKER BACON BOURBON JAM
This delicious spread keeps for up to four weeks in the fridge! Great make ahead for parties If you can leave it alone. I serve it as an appetizer with toasted baguette slices. It never lasts long!
Provided by Tess Geer
Categories Other Sauces
Time 4h25m
Number Of Ingredients 8
Steps:
- 1. Cut bacon into 2" pieces. Sauté in a large sauce pan over medium heat stirring occasionally until bacon is halfway crispy, 15-20 minutes. Don't cook until bacon is completely crispy.
- 2. Using a slotted spoon, remove bacon to paper towels leaving approximately 2 tablespoons of grease in the pan.
- 3. Add onions and garlic to pan. Cook over medium heat until onions are translucent, approximately 5-6 minutes.
- 4. Add vinegar, syrup, whisky and brown sugar to onion mixture, stirring to combine. Increase heat to medium-high. Cook and stir for approximately two minutes, scraping up the cooked on bits from the bottom of the pan as you stir.
- 5. Remove from heat. Stir in bacon and honey. Transfer mixture to a 6-8 quart slow cooker. Cook uncovered on high for 3 1/2 -4 hours until mixture is thick and syrupy. Stir occasionally.
- 6. Transfer mixture to a food processor and pulse until mixture is coarsely and evenly chopped. Let cool. Store in a tightly sealed container in the refrigerator. Consistency will thicken to a spreadable jam texture in a few hours. Keeps up to four weeks.
BOURBON BACON JAM
Make and share this Bourbon Bacon Jam recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 1h45m
Yield 1-2 cups
Number Of Ingredients 13
Steps:
- Preheat heavyweight saucepan or Dutch oven on medium heat. The pot's capacity should be around 3-quarts.
- Prep work: Cut bacon into 1-inch strips. Cut onion in half, and then cut each half into 1/4-inch slices. Dice jalapeno pepper (for less heat, remove ribs and seeds). Chop garlic cloves.
- Add bacon to pot. Fry until fat renders and bacon is lightly browned and beginning to crisp. Transfer bacon to plate lined with paper towels and let drain. Pour off all but one tablespoon of bacon fat.
- Add sliced onions and jalapeno peppers to pot. Sauté on medium heat until tender, about 5 to 10 minutes. Stir in chopped garlic and sauté until fragrant, about 10 seconds.
- To onion, jalapeno and garlic mixture, add dark brown sugar, brewed coffee, apple cider vinegar, balsamic vinegar, maple syrup, bourbon, water, black pepper and red pepper flakes. Stir well to combine and deglaze pot. Bring to a boil and cook for 2 minutes, stirring constantly. Add bacon and stir to combine. Mixture will be soupy. Reduce heat to a simmer. Continue to cook, uncovered, for 1 to 1-1/2 hours, stirring occasionally, until liquid becomes thick and syrupy.
- Remove pan from stove. Cool for about 30 minutes.
- Spoon mixture into food processor bowl. Pulse 3 times in 1-second pulses. Taste the jam. If it's too chunky, pulse 1 to 2 more times. Do not over-process. The jam should have chewy bits of bacon throughout.
- Spoon bacon jam into glass jars with tight lids. Store in refrigerator for up to 3 weeks.
Nutrition Facts : Calories 3176.7, Fat 190, SaturatedFat 62.4, Cholesterol 498.9, Sodium 10555.7, Carbohydrate 141.7, Fiber 3.2, Sugar 117.3, Protein 170.9
BOURBON STYLE BACON JAM
Wow, just recently I learned about bacon jam. It is one of the most incredible things I've feasted upon in a very long time. Some of us went to a new local mini-brewery where they served bacon jam and I fell in love! I've tried a few now and this one is by far my favorite from Evil Shenanigans. Served on burgers, a panini, or just plain toast, it's over the top!
Provided by Judikins
Categories Pork
Time 2h40m
Yield 1 1/2 cups
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook the bacon pieces until they begin to crisp at the edges buy are still soft in the center. Set aside to drain. Leave one tablespoon of the drippings in the pan.
- Lower heat to med-low and add the onions and brown sugar. Cook until the onions are well caramelized (~20 min.). Add the garlic and spices and cook an additional five minutes.
- Add the liquid ingredients and the bacon back to the pan. Increase the heat to medium bringing the mixture to a boil, then reduce to low and simmer for about two hours. Check the mixture every 30 minutes. If it becomes too dry, add a few tablespoons of water. You want the final mixture to be moist and very sticky.
- Let the mixture cool slightly then put it into the bowl of a food processor and pulse about 20 times, or until it reaches your preferred consistency.
- Store in an airtight container in the refrigerator for up to a week.
ONION JAM WITH BACON AND BOURBON
Number Of Ingredients 4
Steps:
- Cook onion and bacon in little olive oil, add bourbon and brown sugar and cook till thickened.
BOURBON MAPLE BACON JAM
This amazingly tasty jam is very versatile. It can be a condiment or an ingredient in other recipes.
Provided by Francine Lizotte
Categories Jams & Jellies
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. In a large cold saucepan, add bacon. Set the heat to medium and cook until fat is rendered about 35 minutes or more. Drain bacon through a fine sieve sitting over a bowl; set aside and keep the bacon fat for later use.
- 2. In the same saucepan over medium heat, add butter and ½ tbsp. reserved bacon fat. Add onions and sprinkle with salt; sauté for 10 minutes, stirring often.
- 3. Meanwhile, chop bacon into smaller pieces. Return bacon to the saucepan and add brown sugar, cooking sherry, smoked paprika and freshly ground black pepper. Stir in brewed coffee, reduce heat to medium-low and cook for 5 minutes. Add maple syrup and bourbon; cook for 20 minutes, stirring often.
- 4. Spoon jam into an airtight container, let it cool before transferring to the fridge; it will keep for 1 month. Yields 1 ½ cups
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=8iBvQ0GflfE
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