Bacon Jam I Recipe

"You'll wonder how you ever lived without this! The uses for this luscious Bacon Jam are infinite - try it in a grilled cheese sandwich (OMG, with Brie???) or on a bagel over cream cheese. Or, plain, on a spoon, sneaking in the fridge in the middle of the night... Recipe by Martha Stewart. For an easier version, see my Bacon Jam II"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (84.9 g)
Calories 383
Total Fat - 25.5 g
Saturated Fat - 8.5 g
Cholesterol - 65.6 mg
Sodium - 1120.7 mg
Total Carbohydrate - 13.6 g
Dietary Fiber - 0.6 g
Sugars - 11.5 g
Protein - 23.6 g
Calcium - 20.1 mg
Iron - 1.4 mg
Vitamin C - 0.9 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, about 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. (To speed things up, I run two skillets at the same time).

Step 2

Add shallots and garlic to pan and cook over medium-low heat, stirring, until translucent, about 5 minutes.

Step 3

Add chili powder, ginger, and mustard and cook, stirring, for 1 minute.

Step 4

Increase heat to high, then add bourbon and maple syrup. Bring to a boil, scraping up the browned bits.

Step 5

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 6

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. Makes about 2 3/4 cups jam.