Michelles Bacon Jam Recipes

BACON JAM

Steps:

• Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
• Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
• Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

HOMEMADE BACON JAM

Steps:

• Cook the bacon in a skillet over medium heat until crispy, about 5 minutes. Remove to a cutting board, reserving 2 tablespoons of the bacon fat in the skillet. Chop the bacon into small pieces, then put them back in the skillet.
• Put the bacon skillet over medium-high heat, add the brown sugar, molasses, honey, cider vinegar, sherry, garlic powder, mustard powder, shallots and garlic and bring the mixture to a slight boil. Reduce to a simmer and simmer until syrupy, 30 to 45 minutes. Let cool, then transfer to a canning jar and refrigerate. Enjoy within 2 days.

BACON JAM

Steps:

• Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
• Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
• Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
• To serve, top the toast with the bacon jam and garnish with chopped chives.

BACON JAM

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.

CHERRY BACON JAM WITH THYME AND CLOVES

Steps:

• In large heavy-bottomed skillet over medium-low heat, cook bacon until just crisp, turning as needed. Remove bacon from pan and drain on paper towels until cooled. Drain all but 2 tablespoons of bacon fat from pan. Increase heat to medium and cook onions for 8-10 minutes or until soft and translucent.n
• Add preserves and sugar to pan and cook over medium heat until hot and sugar has dissolved, stirring occasionally. Add in vinegar, cloves, salt and pepper and cook for 8-10 minutes or until thickened and syrupy, stirring occasionally.n
• Meanwhile finely chop bacon while jam is reducing. Add bacon and thyme to pan and stir to combine, cooking until desired consistency. Let jam cool and store in airtight jars for up to two weeks.n

TOMATO AND BACON JAM

Steps:

• Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
• Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
• Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.