Can You Freeze Bacon Jam Recipes

SLOW-COOKER BACON JAM

Slow-Cooker Bacon Jam image

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 4h

Yield Makes 3 cups

Number Of Ingredients 7

Ingredients

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

Steps:

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Nutrition Facts : Calories 191 g, Fat 12 g, Protein 10 g

BACON JAM RECIPE

Bacon Jam Recipe image

Sweet, Savory and a PERFECT Bacon Jam Recipe to have on hand for guests! Who doesn't love the great smoky taste of bacon with sweet onions, a dash of bourbon and a splash of cola?

Provided by Wendi Spraker

Categories Appetizer

Time 40m

Number Of Ingredients 13

Ingredients

1 ½ lb bacon (cut into 1 inch pieces)
2 tsp butter
4 Large Sweet Onions
1 tsp salt
½ Cup Brown Sugar (packed)
¼ Cup Sherry Vinegar
¼ Cup Cola
2 Tbs bourbon
1 ½ tsp fresh thyme (divided)
1 tsp ground black pepper
¼ tsp cayenne pepper
2 tsp balsamic vinegar
2 tsp extra virgin olive oil

Steps:

Heat a heavy bottomed stock pot over medium heat on the stove top until warm. Add the bacon all at once and stir frequently. Cook until the bacon is crispy and until all of the liquid in the pan is foamy and bubbling (see video if you aren't sure what this means).
Remove the bacon from the pan to a paper towel covered plate and set aside.
Pour the bacon grease into a metal container or shatter proof glass container and set aside.
Add two tablespoons of the bacon grease and the 2 tsp of butter to the stock pot and set it back on the stove. Reduce the heat to medium low. Add the onions all at once and add 1 tsp of salt.
Cook on medium low until the onions begin to look translucent (this will take about 10 minutes).
While the onions are cooking, chop bacon up into small bits and set aside.
When the onions appear translucent, stir in brown sugar, sherry vinegar, the cola, the bourgon, 1 tsp of thyme leaves, black pepper and cayenne pepper into the onions. Add the chopped bacon bits into the onion mix and continue to cook over medium low heat until a dark brown color results and the mixture is as thick as jam. This takes at least another 10 minutes but depending on the water content of the onions and other products, could take up to another 25 minutes.
Remove from the heat, stir in the remaining thyme and add the balsamic and olive oil, stir well. Serve warm.

Nutrition Facts : Calories 206 kcal, Carbohydrate 9 g, Protein 5 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 387 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

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