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Bacon Jam


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#1 RocketMan

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Posted 04 October 2014 - 04:37 PM

Oh yeah, I said it and I'm going to say it again,

BACON JAM

0AB77951-04CF-4DF5-B441-BC59F9D5090B_zps

Ok here's how to do it:

Yields 1 pint
1 pound smoked bacon, cut into 1-inch pieces
4 cloves garlic, minced
1 medium onion, sliced
1 tablespoon dark brown sugar
1 tablespoon hot sauce or to suit tolerence
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
Black pepper to taste
extra water

In a dutch oven, fry the bacon in batches until lightly browned and beginning to crisp. Remove to paper towel lined plate and set aside. Drain all but 2 tablespoons of bacon grease out of the pan. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

Add the bacon to the onions and garlic, and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so, and stir regularly.

Jam is done when you cant tell the onions from the bacon. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the jam. Refrigerate up to two weeks.

I've been thinking about using some Fataliis, Datils or maybe some MOA Scotch Bonnetts in a batch too.


Edited by RocketMan, 04 October 2014 - 05:13 PM.

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#2 JayT

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Posted 04 October 2014 - 04:47 PM

Oh dear God!!!!  Must...have..this...



#3 sicman

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Posted 04 October 2014 - 04:52 PM

+1

 

:drooling:



#4 RocketMan

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Posted 04 October 2014 - 04:55 PM

Dang, I knew I should have put a disclaimer in the title that you must be sitting down before opening this thread, it just does something to men

:cool:
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#5 PapaBill

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Posted 04 October 2014 - 04:58 PM

Bah... helps to actually read the post and not just stare at the bacon porn... LOL

 

It really looks good... and will have to be tried :)


Edited by PapaBill, 04 October 2014 - 04:59 PM.

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#6 Scorched

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Posted 04 October 2014 - 06:31 PM

Holy shit that looks awesome. I can't think of many foods that produce the amount of drool that bacon does in any form. I'm sitting here pulling a "Homer" drool. I could eat that entire jar with a spoon and a crusty loaf of fresh hot bread. Ah screw the bread just that bacon jam and a spoon. I'm tempted to make that pic my wallpaper but I would probably keep licking the screen lol. Why have I never made this??? Thanks for the recipe!



#7 Wicked Mike

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Posted 04 October 2014 - 07:00 PM

Holy shit that looks awesome. I can't think of many foods that produce the amount of drool that bacon does in any form. I'm sitting here pulling a "Homer" drool. I could eat that entire jar with a spoon and a crusty loaf of fresh hot bread. Ah screw the bread just that bacon jam and a spoon. I'm tempted to make that pic my wallpaper but I would probably keep licking the screen lol. Why have I never made this??? Thanks for the recipe!


You'd need a spoon?

Looks amazing, RM. I'm forcing myself to make your bacon hot sauce last. That stuff is seriously one of the best sauces I've ever had, if not the best outright.

"Virtute enim ipsa non tam multi praediti esse quam videri volunt."

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#8 ArkansasJack

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Posted 04 October 2014 - 07:38 PM

That looks and sounds mighty tasty. Bring on the homemade biscuits.......

#9 Roguejim

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Posted 04 October 2014 - 08:04 PM

I'm thinking some yellow Fatalii powder would do well in that. This is on my short list.
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#10 Wicked Mike

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Posted 04 October 2014 - 09:24 PM

That looks and sounds mighty tasty. Bring on the homemade biscuits.......

 

And some really good dark chocolate syrup with clove and cinnamon worked in. Caligula would approve.


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#11 frydad4

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Posted 04 October 2014 - 10:36 PM

There just aren't words for this. 

 

wow. 


 


Fist my ass!!!!!!!!!!!!

 

#12 RocketMan

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Posted 05 October 2014 - 06:28 AM

A homemade biscuit, egg fried over medium, nice splooge of Bacon Jam and a hot cupa. Breakfast is served :)

 

Dang it, now I'm going to have to make another batch so I can post a picture of it 


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#13 mecdave

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Posted 05 October 2014 - 07:47 AM

Do you think it would be ok to pressure can this? Even a pint over 2 weeks would be more than I could/should eat due to dietary concerns. I have some 4oz jars that would help spread the jam out over 6 to 8 weeks. Either way, I'm definitely making a batch today!


It wouldn't be Blazing Saddles without the beans.

#14 RocketMan

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Posted 05 October 2014 - 10:00 AM

Yes mecdave, pressure canning is the only way to do it with the ingredients, BACON, that are in there. Be sure to pose up some pics of the process!
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#15 mecdave

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Posted 05 October 2014 - 01:13 PM

Well, it's in the canner now. I probably didn't cook it down enough, figuring that it would cook plenty in the canner (75 minutes @ 11 psi). I quit simmering after an hour, food processed it, then cooked it down for another 15 minutes. Then after filling the canner, I ran across this article with a bit more detail... http://thecancangirls.com/2013/04/bam-bacon-jam/

 

Probably should have gone at least 2 hours in the dutch oven, but it just smelled (and tasted) so darned good I couldn't resist. I know it's not as dark and rich looking as RM's, but did I mention it tastes good? ;)

 

Jars (in the canner) and lids heating up. Jam is cooling down before pulsing in the food processor.

bacon1.jpg

 

I almost didn't notice these dented lids...

bacon2.jpg

 

In...

bacon3.jpg

 

Out...

bacon4.jpg

 

Things I'll do differently next time to hopefully give it the eye appeal that Rocketman's has...

  • Brown the bacon a bit crisper/darker.
  • Same with the onions.
  • Do use dark brown sugar (I only had light).
  • Do use a tablespoon or two of a dark red hot sauce (I used 2 yellow Bhuts for heat).
  • Simmer longer to thicken more.
  • Cornstarch slurry?

PS Did I mention it tastes great? :-)


Edited by mecdave, 05 October 2014 - 03:40 PM.

It wouldn't be Blazing Saddles without the beans.

#16 RocketMan

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Posted 05 October 2014 - 07:41 PM

NICE!!

I've been thinking about maybe adding some Bourbon or Rum next time and the only bacon I use is Wright brand Applewood smoked.
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#17 mecdave

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Posted 05 October 2014 - 07:53 PM

NICE!!

I've been thinking about maybe adding some Bourbon or Rum next time and the only bacon I use is Wright brand Applewood smoked.

Ha... it's been done. Found this link earlier, but the liquor stores are closed on Sundays here...

http://www.closetcoo...-bacon-jam.html

 

PS I used Wright's Hickory Smoked bacon. Was tempted to buy the Applewood. Maybe next time.


It wouldn't be Blazing Saddles without the beans.

#18 RocketMan

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Posted 31 October 2014 - 11:30 PM

Had to make a new batch as my "Friends" keep asking begging for more and more. This time I made 3 mild with no heat and 6 Hot with Jalapenos for heat. Here's how I do it:

 

Ingredients:

 

6 Pounds Wright Brand Hickory Smoked Bacon

6 Medium Onions

24 cloves Garlic

6 Tbs Dark Brown Sugar

1 1/2 Cups Apple Cider Vinegar

1 1/2 Cups Real Maple Syrup

6 cups strong coffee

2 oz White Rum
Black pepper to taste

 

Here's what it looked like

 

Cooking up the bacon

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Sauteing Onion and Garlic

F2A75117-9BF8-4796-A988-DDFB263ACAB0_zps

 

Everything combined into one pot and coming to a simmer

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Humm, for heat should I go like this

6ACB0319-E7B6-4B12-B54D-FCC8B5CC7986_zps

 

or maybe this might do the trick

30E00FB1-B5E6-4B2C-90CF-8CA3B6C4E18E_zps

 

6 Hot and 3 mild

69AFE6F5-65D9-4228-B4DA-DAA9EE013677_zps

 

and just look at the color

D3A08293-1B47-4E89-83A4-F73575064EC2_zps

 

I decided to go with Jalapenos for heat as I didn't want it so be super hot and I love Jalapenos :) So, it proved to be the perfect heat level and the flavor was spot on for the jam.
Oh, I used 10 Jalapeno for those 6 jars.


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#19 sicman

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Posted 01 November 2014 - 08:10 AM

Im so going to try to make this.

 

p.s. love the containers with the chalk board on them. 



#20 RocketMan

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Posted 01 November 2014 - 08:25 AM

We do too, Cracker Barrel 


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