Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, glazed bacon jam. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors Remove bacon from the oven and transfer to a cutting board or platter lined with foil or parchment. Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam. Bacon jam is a bacon lover's dream come true!
Glazed Bacon Jam is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Glazed Bacon Jam is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have glazed bacon jam using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Glazed Bacon Jam:
- Take 1 lb thick-cut bacon
- Prepare 2 small sweet onions
- Get 1 large shallot (2 cloves)
- Take 1/2 cup pure maple syrup
- Take 1/4 cup balsamic vinegar
- Get 2 tbsp Dijon mustard
- Make ready 2 tsp Worchestershire Sauce
- Get salt & pepper
Making jam doesn't always involve cooking down seasonal fruit. Sometimes it involves caramelizing onions and shallots in bacon fat, maple syrup, and brown sugar for a sweet and savory spread that. Brush with some of the honey-bourbon syrup. For more bacon flavor, substitute bacon fat for all or part of the butter, if desired.
Steps to make Glazed Bacon Jam:
- Chop bacon into 3/4 inch pieces. Thinly slice the onions & shallot. Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes. Keep all the bacon fat in the pan; do not discard (see note below).
- Lower the heat to medium. Stir in the onions and shallots, and cook until softened, 8 to 10 minutes. Add the maple syrup, vinegar, Dijon, and Worcestershire sauce. Season with salt and pepper.
- Pour in 1/2 cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the the jam has a glossy appearance and syrup-like consistency, about 1 hour.
- Allow the mixture to cool for 20 to 30 minutes. Transfer to a blender and pulse a few times to puree the larger pieces, stopping every pulse or two to stir and check the consistency — it should be thick and chunky, not a paste.
- Transfer to an airtight container. Bacon jam can be refrigerated for up to one month (if it lasts that long). You can also can this to preserve it a bit longer if you prefer (it never lasts that long at my house). Serve at room temperature.
- Note - Some people prefer to discard some of the bacon fat before adding the onions. I kept all of the fat because I used a lean bacon but it is personal preference. If you are using a more fatty bacon, then you may want to drain it and then add back whatever you feel you need when simmering or blending to get the right consistency you like.
If you don't have doughnut pans, scoop the batter into. Bacon jam is a bacon-based relish, similar to the Austrian starter Verhackert. It is made through a process of slow cooking the bacon, along with onions, vinegar, brown sugar and spices, before mixing in a food processor. glazed bacon; the combination of sugar, tangy Dijon, and Worcestershire sauce was addictive. Bacon jam can be refrigerated for up to one month. Bacon Jam Glazed Roasted Cauliflower and Carrots.
So that’s going to wrap it up with this exceptional food glazed bacon jam recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
