Bacon Jam I
Recipe: #14613
October 15, 2014
"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"
Ingredients
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.
Tips
No special items needed.