Bourbon Bacon Chutney Bacon Jam Recipes

BACON-BOURBON JAM

Bacon-Bourbon Jam image

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

Ingredients

1 1/2 lbs bacon, cut crosswise into 1-inch pieces
2 medium onions, diced (about 2 cups)
3 medium garlic cloves, peeled and coarsely chopped (about 2 teaspoons)
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup maple syrup
6 tablespoons brewed coffee
6 tablespoons Bourbon

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.

BOURBON BACON CHUTNEY (BACON JAM)

Bourbon Bacon Chutney (Bacon Jam) image

I have seen this served as both a bacon chutney and a bacon jam but really it is neither. Having said that, any true bacon fan must try this recipe! Serve on top of steak, in burgers, or eat with a spoon as a decadent treat.

Provided by Bush Cook

Categories Chutney

Time 55m

Yield 8

Number Of Ingredients 5

Ingredients

12 slices smoky bacon, finely chopped
2 onions, finely chopped
2 tablespoons butter
3 cloves garlic, minced
½ cup bourbon

Steps:

Heat a large skillet over medium-low heat; add bacon. Cook and stir until bacon turns golden, about 10 minutes. Reduce heat; add onions, butter, and garlic. Cook, stirring occasionally, until onions soften, about 20 minutes.
Pour bourbon into skillet. Simmer, uncovered, until most of the liquid evaporates but bacon and onion mixture is still moist, about 15 minutes.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 3.2 g, Cholesterol 22.8 mg, Fat 8.7 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 3.7 g, Sodium 339.5 mg, Sugar 1.2 g

BOURBON BACON CHUTNEY (BACON JAM)

Bourbon Bacon Chutney (Bacon Jam) image

I have seen this served as both a bacon chutney and a bacon jam but really it is neither. Having said that, any true bacon fan must try this recipe! Serve on top of steak, in burgers, or eat with a spoon as a decadent treat.

Provided by Bush Cook

Categories Chutney

Time 55m

Yield 8

Number Of Ingredients 5

Ingredients

12 slices smoky bacon, finely chopped
2 onions, finely chopped
2 tablespoons butter
3 cloves garlic, minced
½ cup bourbon

Steps:

Heat a large skillet over medium-low heat; add bacon. Cook and stir until bacon turns golden, about 10 minutes. Reduce heat; add onions, butter, and garlic. Cook, stirring occasionally, until onions soften, about 20 minutes.n
Pour bourbon into skillet. Simmer, uncovered, until most of the liquid evaporates but bacon and onion mixture is still moist, about 15 minutes.n

Nutrition Facts : Calories 149.3 calories, Carbohydrate 3.2 g, Cholesterol 22.8 mg, Fat 8.7 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 3.7 g, Sodium 339.5 mg, Sugar 1.2 g

BACON JAM

Bacon jam image

Make this moreish bacon jam as a gift for friends and family. It's surprisingly easy to make, tastes divine and will keep up to a month in the fridge

Provided by Miriam Nice

Categories Condiment

Time 1h5m

Yield Makes 2 jars

Number Of Ingredients 8

Ingredients

500g smoked bacon lardons
1 large white onion , finely sliced
2 garlic cloves , crushed
85g light brown sugar
2 tbsp cider vinegar
1 tbsp bourbon whiskey
2 tbsp maple syrup
100ml freshly brewed strong black coffee

Steps:

Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.

Nutrition Facts : Calories 62 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 3 grams protein, Sodium 0.48 milligram of sodium

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