Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, glazed bacon jam. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Glazed Bacon Jam is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Glazed Bacon Jam is something which I’ve loved my entire life. They are nice and they look wonderful.
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. All Original was spread inside before rolling and then again as a glaze on top. Bacon Jams - The New Must-Have Condiment is Here - So Good Blog.
To get started with this recipe, we must first prepare a few ingredients. You can cook glazed bacon jam using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Glazed Bacon Jam:
- Get 1 lb thick-cut bacon
- Prepare 2 small sweet onions
- Prepare 1 large shallot (2 cloves)
- Prepare 1/2 cup pure maple syrup
- Make ready 1/4 cup balsamic vinegar
- Prepare 2 tbsp Dijon mustard
- Take 2 tsp Worchestershire Sauce
- Prepare salt & pepper
It's rich and I know this whole bacon jam thing is borderline insanity (which I can't believe I'm saying cause I LOVE. By The Good Housekeeping Test Kitchen. Meanwhile, arrange bacon in single layer on prepared sheets. Adorable buttermilk jam scones baked with your favorite jam inside and brushed with a buttery You might also like my Cheddar Cheese Scones, Small-batch Bacon Scones with Maple Glaze and.
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.
For more bacon flavor, substitute bacon fat for all or part of the butter, if desired. 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. If you haven't tried bacon jam glazed salmon yet you're missing out! glazed bacon; the combination of sugar, tangy Dijon, and Worcestershire sauce was addictive.
So that’s going to wrap it up for this special food glazed bacon jam recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
