Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, glazed bacon jam. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Pressure Cooker Bacon Jam Glazed Ham. Everyone agrees this bacon tastes just like candy. My mom would make it for special-occasion breakfasts.
Glazed Bacon Jam is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Glazed Bacon Jam is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to 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:
- Prepare 1 lb thick-cut bacon
- Make ready 2 small sweet onions
- Prepare 1 large shallot (2 cloves)
- Prepare 1/2 cup pure maple syrup
- Prepare 1/4 cup balsamic vinegar
- Make ready 2 tbsp Dijon mustard
- Prepare 2 tsp Worchestershire Sauce
- Make ready salt & pepper
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. Bacon jam is this ultra decadent sweet and savory spread that allows you to add the smoky flavor of bacon to Bacon Jam stays good in the fridge for two weeks. Simply store it in an airtight container. Bacon jam is a bacon-based relish, similar to the Austrian starter Verhackert.
Instructions 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.
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. A popular one at the present time is one entitled. The Bacon Jams: The Eighth Wonder of the World (pictured with Angkor Wat in the background). Brothers in jam: The Bacon Jams All Original on the left, Potlickers Carrot Cake on the right. glazed bacon; the combination of sugar, tangy Dijon, and Worcestershire sauce was addictive. My jam came together fairly quickly and is relatively hands off.
So that’s going to wrap it up for this special food glazed bacon jam recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
