Made bacon and Irish Whiskey Jam today

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I've not had bacon jam before but ran across this recipe on Epicurious and decided to try it. It was very good. My tweaks for next time would be to put more spices in as they were a little muted for my taste. Overall a very good recipe. It says it makes 2-14 oz jars but I cooked it down until it was actually jam-like and it filled one 14 oz jar.

Bacon and Whiskey Jam

YIELD

Makes two 14-oz. jars

INGREDIENTS

1.

- 2 pounds bacon, cut into strips

- Scant 1/2 ounce butter (optional)

- 14 ounces shallots, peeled and chopped

- 2 cloves garlic, not too large, peeled and chopped

- 1/2 teaspoon sweet smoked paprika

- 1 teaspoon ground ginger

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon ground allspice

- 5 fl. ounces Irish whiskey

- 3 1/2 ounces light soft brown sugar

- 3 1/2 ounces honey

- 5 fl. ounces cider vinegar

- 3 1/2 ounces marmalade

PREPARATION

1.

1. Sterilize two jam jars: wash them in hot soapy water then transfer them to a moderate oven to dry.

2. Fry the bacon in a wide low-sided sauté pan, stirring frequently, until cooked and beginning to brown. Remove the bacon with a slotted spoon and set aside. If there is a lot of fat in the pan, discard most of it, leaving just enough to sweat the shallots–about 1 tablespoon. If there is not enough fat, add a little knob of butter–about 1/2 oz.

3. Add the shallots and garlic to the pan and cook gently on a low heat until softened. Then add the spices and cook for a few minutes. Next, add the whiskey, turn up the heat and stir to deglaze the bottom of the pan and cook out most of the alcohol, being very careful as it may flame. Do not measure out the whiskey near the pan or flame.

4. Finally, return the bacon to the pan, add the sugar, honey, vinegar and marmalade and let it bubble until it becomes sticky and glossy. Transfer into the sterilized jars, allow to cool, then label and store. This will keep up to 1 month in the fridge.

5. Serve at room temperature, or even a little warm, on buttered toast

 
The recipe I make is a simpler but delicious. Have loved having it in the fridge.

Because it is all about the bacon. I have also added bourbon to a batch.
I get Trader Joe's package of ends and pieces when I can which is delicious and very smoky and surprisingly lean often.
I also put this in the little 4 oz. jars because it is so rich and takes a while to use. It has made great Christmas gifts.
I soften it in the microwave to use it. It is delicious used as an addition to a BLT. I also spread sparingly on a baguette slice, top with pimento cheese and slip under the broiler for a hot appy. Good to serve with cheese and crackers also

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 4   c l o v e s   g a r l i c ,   c h o p p e d  
 1   m e d i u m   b r o w n   o n i o n   s l i c e d  
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 1   c u p   c o f f e e  
 1 / 4   c u p   a p p l e   c i d e r   v i n e g a r  
 1 / 4   c u p   m a p l e   s y r u p  
Coarse  B l a c k   p e p p e r   t o   t a s t e  
This is cooked for an hour or so after browning the bacon and then whizzed in the FP but not pureed

 
I warmed up slices of cornbread after washing the big honkin' spoon

The cornbread I like to make has creamed corn and cheese in it- I made a batch a couple days ago. The bacon jam was really sensational with it.

Am looking forward to more great pairings if I can keep me and DH out of the jar- maybe I could hide the spoons.....

 
Ooh! Looks good. I think I would try this as a sweetener for corn bread. . .

waffles, pancakes, like actually mix a spoonful or two in the batter.

 
Sounds good, Judy but here is what I will do tonight

Bacon jam, avo, lettuce and tomato sandwich on toasted bread. I have a gorgeous ripe avocado and something that resembles a ripe tomato. Thought about adding chicken but I don't think we need it. Homemade Artisan-style bread.

 
But you could if you wanted. It's good too. ;o)

Actually we call the BLT with avocado a BLAT and if you add onion it is a BLOAT. It's a little game we play at the beach at lunch in the summertime!! lOL

 
A postscript on the Bacon and Whisky Jam

Tried it several ways- last night we finished it off on good burgers.

I'm glad I tried it but probably won't make it again. It is a novel trendy thing which I usually don't go in for. I did especially like the interaction of the marmalade with the other ingredients. If I made it again I would increase the smoked paprika, the ginger and the cinnamon. I used a natural orange marmalade and would again.

It was delicious for sure.

 
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