Wednesday, September 4, 2019

Bacon Jam Recipe


On a recent trip to Iowa, I found myself falling head over heels for this tasty bacon concoction. It's really quite simple: it's bacon, onions, sugar and maple syrup cooked down into a tasty jam. 


Whether you're using in as a topping for cheese and crackers or as a way to add some extra flavor to mac' and cheese or a burger, bacon jam is something every bacon fan needs to try. 
It's so easy to make, there's no reason why you can't cook bacon jam today. Below is a proven recipe that will knock your socks off!



Bacon Jam Ingredients:

  • 1 lb. bacon (finely cut into 1/4 inch squares)
  • 8 shallots (minced or pureed for a creamier texture)
  • 2 cloves garlic (minced)
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1/3 cup sweet white wine
  • 1 teaspoon chili powder
  • 1/2 teaspoon liquid smoke



Bacon Jam Cooking Directions:

  1. Cut the bacon into small pieces, into approximately 1/4 inch squares. Cook on medium heat in a saucepan until fully cooked. Remove the cooked bacon and set aside, while keeping the remaining bacon grease in the saucepan.

  2. This recipe will use pureed shallots in a food processor versus minced. The shallot puree provides a creamier texture to the jam as the base, so that the only remaining solid ingredients in the completed bacon jam is the bacon itself, along with the finely minced garlic.

    In the saucepan with the remaining bacon grease, cook the shallot puree, constantly stirring for 15-20 minutes until fully cooked. If you are using minced shallots, then cook until caramelized.

  3. Add in the garlic about 5 minutes before the shallots are complete cook at the medium heat

  4. Mix in the cooked bacon, brown sugar, white wine (I use a sweet Late Harvest Chilean white wine), chili powder, liquid smoke and maple syrup.

  5. Bring the heat to low and cook until the bacon jam has thickened and the liquid has been reduced. Cooking time will be approximately 5-10 minutes depending on what texture you are looking for.

  6. Let cool for jarring or use it warm as the perfect topping for mac' and cheese, burgers, bagels or crackers.





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