Thread: Bacon and Red Onion Jam
#1 Bacon and Red Onion Jam09-04-2013, 10:15 PM
Ok...so knowing how many just drool over bacon on this site, had to post this recipe I found.
It is a great spread on a bunch of foods, like a burger. But it's made for things like French bread, and bagels.
Bacon & Red Onion
1 pound bacon, roughly chopped
3 medium red onions, sliced
3 cloves garlic, sliced thin
½ cup strong brewed coffee
½ teaspoon red pepper flakes
¼ cup maple syrup
¼ cup brown sugar
½ cup apple cider vinegar
¼ tsp nutmeg
1 tsp chopped fresh thyme
In a large skillet, and working in two batches, cook the bacon until crisp. Remove the bacon with a slotted spoon to some paper towels to drain. Also, drain the excess fat off after each batch.
When the bacon is fried, add two tablespoons of the hot fat back into the pan and then add the onions and the brown sugar. Stirring,/tossing occasionally, cook the onions until caramelized, about 12-15 minutes. Add the garlic and cook another 4-5 minutes.
Add the remaining ingredients (except the thyme and salt), as well as the cooked bacon and bring the liquid to a boil.
Reduce the heat to simmer and cook until the liquid is syrupy and reduced, this should take an hour or so depending on the size pan. Stir occasionally while the jam is simmering. If the mixture gets too dry, add water a tablespoon or two at a time. In the end, you want it to be thick and syrupy.
Once thick and syrupy, add the chopped thyme, then taste and season with salt as desired.
If the mixture seems too chunky, you can put into a food processor and pulse it a few times until the consistency is more to your liking.
Cool and store in a jar or other airtight container. The jam will keep well for a week or two.Gun Control: The theory that a woman found dead in an alley, raped and strangled with her panty hose, is somehow morally superior to a woman explaining to police how her attacker got that fatal bullet wound - Unknown
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