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Tuesday, March 1, 2011

FreshTartSteph Recipe: Bacon Jam

FreshTartSteph Recipe: Bacon Jam

Stephanie Meyer

It's not the most beautiful thing I've ever made...but who cares? It's bacon jam! I've had this recipe tucked away for awhile. I admit I thought it sounded pretty ridiculous when I saw the name, but after I read through the recipe I realized it would actually be quite lovely. Salty and smoky, of course, but also sweet and tangy. Now that I've made it I can say that it's all of those things, plus pretty perfect smeared on toast and topped with a poached egg.

After I made it, I saw a spicy version on the excellent blog Homesick Texan. If bacon jam laced with chipotles sounds good to you—it certainly does to me!—check out her recipe.
 

Bacon Jam

Adapted from Foodie with Family
Makes about 3 cups

1 1/2 lbs. bacon sliced into 1-inch pieces
2 yellow onions, peeled and thinly sliced
4 cloves garlic, smashed and peeled
1/2 c. apple cider vinegar
1/4 c. packed light brown sugar
1/4 c. pure maple syrup
3/4 c. very strong brewed black coffee
1/2 tsp. freshly ground black pepper

Cook bacon in a Dutch oven over medium-high heat. When bacon is browned, use a slotted spoon to transfer to a paper towel-lined plate. Drain all but 2 Tbsp. of drippings from the pan.

Place Dutch oven back on the burner and adjust heat to medium. Stir in the onions and garlic and saute until onions are mostly translucent, about 10 minutes. Stir in the bacon and remaining ingredients and bring to a boil.

Turn heat to low and simmer, uncovered, until onions are meltingly soft and the liquid is thick and syrupy, 30-40 minutes. If mixture starts to become dry, add up to 1/4 c. water.

Transfer the bacon and onions to a food processor and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar or container with a tight-fitting lid. Store in the refrigerator for up to one month.
 

Posted on Tuesday, March 1, 2011 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Old to new | New to old
Mar 1, 2011 12:16 pm
 Posted by  FoodStoned

Have I mentioned lately that I like the way you think?!

Mar 1, 2011 06:44 pm
 Posted by  Fresh Tart

Good timing, eh? All good :) Hope you enjoy...

Mar 2, 2011 11:03 am
 Posted by  Italian Scallion

Hey Steph, Forget the toast! I'm rolling it up in a pancake! With two poached eggs! SLAM!!!

Mar 2, 2011 03:05 pm
 Posted by  Fresh Tart

Italian Scallion - Slam, slam. Yes.

Mar 31, 2011 07:24 am
 Posted by  Foodie With Family

I'm awfully glad you liked the jam and I so appreciate you reposting it. Thank you so much, Stephanie!
--Rebecca

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Home Cook Stephanie Meyer, Chef Jason Ross, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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