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Bacon Jam

 
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Jam Lady



Joined: 28 Dec 2006
Posts: 1671
Location: New Jersey, USA
PostPosted: Tue Dec 20, 16 4:54 pm    Post subject: Bacon Jam  Reply with quote    

Found on the Internet. Not really "jam" as I know it, which is a sweet preserved made from fruit and sugar.

Curious - is this something anyone here is familiar with?

I will note my variations at the end.

3/4 pound slab bacon, cubed
4 white or Spanish onions, diced
1 1/2 teaspoons mustard seed
2 1/2 Tablespoons dark brown sugar
1/4 cup balsamic vinegar
3 Tablespoons water

Start cooking bacon in heavy pot over medium heat. Cook for 15 minutes, stirring occasionally, until bacon has started to crisp and fat is rendered. Drain all except 1 Tablespoon of fat.

Add chopped onion, mustard seeds, brown sugar, balsamic vinegar, and water to bacon. Stir to combine. Cover pot and allow to simmer for 15 to 20 minutes.

Uncover pot, stir contents, replace lid so pot is only partially covered. Let cook for 60 to 70 minutes until most of liquid is gone and onions have a dark brown consistency. Check periodically and add just a little more water if needed to prevent sticking until cooked to "jammy" texture.

Remove from heat. Taste, and add salt and pepper to taste. Allow to cool somewhat, then spoon into jar or bowl. Allow to cool completely, then store, covered, in refrigerator for up to a week.

Notes:
1) Made a half batch (starting with 1/2 pound of bacon and portioning other ingredients to follow), to see how we like it with what I intend to serve it.
2) As I had sliced bacon on hand, that's what I used.
3) For no particular reason I used red onions. Might be easier to tell when white or Spanish onions have browned but trust me, red onions cooked to brownness is still observable.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41656
Location: North Devon
PostPosted: Tue Dec 20, 16 5:09 pm    Post subject: Reply with quote    

Looks like 'onion marmalade' (which isn't really marmalade either) with added bacon.

I guess it would serve the same sort of role with cold meats/cheeses etc. The bacon version might be overdoing the preserved meats for serving with charcuterie or pates.

Jam Lady



Joined: 28 Dec 2006
Posts: 1671
Location: New Jersey, USA
PostPosted: Tue Dec 20, 16 5:39 pm    Post subject: Reply with quote    

I visited my friend, Google, who suggested

To inspire you, here are some ideas on how to use Bacon Jam:

make your standard grilled cheese sandwich, but spread some Bacon Jam on the inside of one of the slices of bread before you grill it

put a dab of Bacon Jam on a cracker with a slice of old cheese

stir in some Bacon Jam into leftover tomato or alfredo sauce and toss with some pasta for a bacony good pasta dish

love BLTs? Make this classic sandwich but substitute Bacon Jam for the strips of bacon

Bacon Jam is a great condiment on a burger. Spread on a toasted bun, add your homemade burger and cheese, and top with a little arugula or lettuce.

stir Bacon Jam into your mashed potatoes

Stir in with scrambled eggs for a ready-made bacon and eggs

Top some oysters on the half shell with bacon jam and bake

Tossed with roasted little potatoes

sgt.colon



Joined: 27 Jul 2009
Posts: 5794
Location: Just south of north.
PostPosted: Wed Dec 21, 16 11:33 am    Post subject: Reply with quote    

It sounds interesting. I may have a go at making some over the festive period. Thanks JL.

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