G
Guest
Guest
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
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