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
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.
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