Friday, September 2, 2011

hello. my name is emily and i made bacon jam.

yes, you read it.  i am almost a vegan and i made bacon jam.  my love for my husband (and his passion for bacon) overcame me when i agreed to take on this ridiculous project.  i have documented most of the process the best i can- to prove to many that bacon jam does, in fact, exist.  

this all started with my obsession with pinterest.  i have found so many awesome projects and have completed many this summer.  when i stumbled upon bacon jam.
i sent the link to pat, knowing that his response would be: "we are making this tonight."  we didn't make it that night, but a week later, the evening that we were packing to get on a plane for the east coast, we did in fact make bacon jam.  and here is the proof.

the original recipe is actually a martha stewart recipe- i love her and am not embarrassed to say it.  the recipe that i used came from the blog, 
foodie with the family.  she adapted it from martha using this method.  as i blog more and more i am trying to make sure that i give people credit where credit is due-  it is hard to make sure i am getting it all in here!

*not* enjoying cutting up three pounds of bacon.

  • 3 pounds bacon
  • 4 large yellow onions, peeled and thinly sliced
  • 8 cloves garlic, smashed with the flat side of a knife or a pan and peeled
  • 1 cup cider vinegar
  • 1 cup packed light-brown sugar
  • 1/2 cup pure maple syrup
  • 1 1/2 cups very strong brewed black coffee
  • 1 teaspoon freshly ground black pepper
  1. Cut the bacon slices into one inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid.*
  2. *Save the bacon drippings in the refrigerator. That’s too much flavor to trash!
  3. Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low.
  4. Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.
  5. Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the dutch oven from the heat and let stand for 5 minutes.
  6. Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the Bacon Jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.
  7. Can be served cold, room temperature or warmed.
The bacon jam could take up to 3 hours to reduce to a syrupy consistency. Just stick with it!

(thanks to foodie with the family for a streamlined recipe!)

*1/3 of the bacon.  ugh.*

*the real bacon lover stepped up to help cook*

*first batch*

*second batch*

as i said, we literally made this the evening that we were leaving for our east coast trip.  we were in such a hurry to get the jam processed and in to the jars so we could get them in the freezer to cool down for the long flight east.  i totally dropped the ball on taking pictured any further into the process.
 foodie with the family has amazing step-by-step pictured. it is my goal to get better at the
documentation process of blogging.

*we brought 6 jars back east for friends and family.
thanks to john, we have a photo of the finished product!*

*john is an adventurous, excellent cook and created this
beautiful appetizer with his bacon jam*
so that was our adventure in bacon jam land.  not sure if it will happen again.  unless i can veganize it?

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