Okay.... it's shameful, I know. But see, I have this addiction. Oh, it doesn't have anything to do with bacon. Well, kind of. Sometimes. Perhaps. I mean, I LIKE bacon, but that's not my addiction....
No, my addiction is those little Everyday Food magazines that you find at the checkout of the grocery store. You know, the ones with the pretty pictures. They're just so... enticing. But I promised myself I would stop buying them until I'd made every recipe in the ones I already have at least once. Oh yes, and I've been good... mostly. But yes, to my sad state of affairs, I hold in my trembling hand the December 2010 edition - it's pages are nice and shiny, none are bent....
Oh? You want my point already?!? Okay, fine. Be that way. Page 100 has a recipe for Bacon Jam. And when I saw that, I thought of all the bacoholics on this website, and thought "SURELY THERE IS SOMEONE ON THP WHO IS WILLING TO JUSTIFY MY PURCHASE OF THIS MAGAZINE." So if you're a bacoholic, please, with brown sugar on top, pretty please, SOMEONE make this recipe! But only, I have to admit, I almost never follow the recipes exactly - they usually make them too mild for my tastes. So not only do I ask that you make this recipe, but also that you do something, ANYTHING, to make it better. And yeah, post what you did on this thread.
And now, with no further ado, the Bacon Jam basic recipe, which reportedly makes 3 cups of jam:
Ingredients
---------------
1-1/2 pounds sliced bacon, cut into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
Directions
-------------
In a large skillet, cook bacon (occasionally stirring) over medium-high heat until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon of fat from the skillet, add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup and coffee and bring to a full boil, stirring and scraping up browned bits with a wooden spoon from the skillet, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered until liquid is syrupy., 3-1/2 to 4 hours. Transfer to a food processor and pulse until coarsely chopped. Let cool, then refrigerate in airtight containers up to 4 weeks.
No, my addiction is those little Everyday Food magazines that you find at the checkout of the grocery store. You know, the ones with the pretty pictures. They're just so... enticing. But I promised myself I would stop buying them until I'd made every recipe in the ones I already have at least once. Oh yes, and I've been good... mostly. But yes, to my sad state of affairs, I hold in my trembling hand the December 2010 edition - it's pages are nice and shiny, none are bent....
Oh? You want my point already?!? Okay, fine. Be that way. Page 100 has a recipe for Bacon Jam. And when I saw that, I thought of all the bacoholics on this website, and thought "SURELY THERE IS SOMEONE ON THP WHO IS WILLING TO JUSTIFY MY PURCHASE OF THIS MAGAZINE." So if you're a bacoholic, please, with brown sugar on top, pretty please, SOMEONE make this recipe! But only, I have to admit, I almost never follow the recipes exactly - they usually make them too mild for my tastes. So not only do I ask that you make this recipe, but also that you do something, ANYTHING, to make it better. And yeah, post what you did on this thread.
And now, with no further ado, the Bacon Jam basic recipe, which reportedly makes 3 cups of jam:
Ingredients
---------------
1-1/2 pounds sliced bacon, cut into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
Directions
-------------
In a large skillet, cook bacon (occasionally stirring) over medium-high heat until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon of fat from the skillet, add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup and coffee and bring to a full boil, stirring and scraping up browned bits with a wooden spoon from the skillet, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered until liquid is syrupy., 3-1/2 to 4 hours. Transfer to a food processor and pulse until coarsely chopped. Let cool, then refrigerate in airtight containers up to 4 weeks.
