| This recipe is liked by 0 person(s). |
Bacon Jam
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 1/2 pounds | sliced bacon, cut crosswise into 1-inch pieces |
| 2 cups | finely chopped shallots,, (from 3 large or 8 small shallots) |
| 4 small cloves | garlic, chopped,, (about 1 tablespoon) |
| 1 teaspoon | chili powder |
| 1/2 teaspoon | ground ginger |
| 1/2 teaspoon | ground mustard |
| 1/2 cup | bourbon |
| 1/4 cup | maple syrup |
| 1/3 cup | sherry vinegar |
| 1/3 cup | packed light-brown sugar |
DIRECTIONS
STEP 1
Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
STEP 2
Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
STEP 3
Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.
SOURCit, you can treat this like any other jam. I don't think this really needs to be kept in the fridge at all.
laubes
20 DEC, 2013
Made this today and it is perfect! I think bourbon and maple syrup is a bit expensive to buy just for this recipe so I used stuff I had, ginger wine with rum and honey. I also added liquid smoke and chinese five spice. Delicious!
View More
More Like This
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe