Bacon Jam

by Anne Maxfield on June 23, 2016

Accidental Locavore Bacon JamWhile we all know that everything * is better with bacon, some things just make you beg for more – bacon jam is one of those things. The Accidental Locavore isn’t sure where she first had it, but it was really, really good.

And versatile.

And easy to make.

And I had a whole bunch of lardons from recent batches of bacon.

This, from Ottolenghi, makes about a pint jar. You’ll run everything through a blender or food processor so don’t worry about being too neat with the pieces.

  • 10 ounces bacon, cut into 1/2” strips
  • 1 tablespoon olive oil (if needed)
  • 2 shallots, roughly chopped
  • 2 garlic cloves, peeled and crushed
  • ½ teaspoon cayenne
  • ¼ teaspoon ground ginger
  • ¼ cup bourbon (or scotch)
  • 2 tablespoons maple syrup
  • ½ teaspoon wholegrain mustard
  • 1 ½ tablespoons red wine vinegar
  • 1 tablespoon light brown sugar

Accidental Locavore Bacon Jam PrepCook the bacon in a large sauté pan over medium-high heat, until golden brown and starting to crisp, about 12 minutes.

Transfer to a small bowl, keeping a tablespoon of fat in the pan (if there’s not enough fat, add some olive oil). Fry the shallots, garlic and spices for a minute, then add the bourbon, maple syrup and mustard.

Leave to reduce for a minute, turn the heat to low and add the vinegar, sugar and bacon. Cook, stirring for a minute, until the liquid is thick and coating the bacon.

Put all the contents of the pan into a small food processor or blender (better) and process to a rough paste. Store in a glass jar in the fridge or serve and enjoy!

Accidental Locavore Bacon Jam ProcessedMy verdict: What’s not to like? Try it on a grilled cheese sandwich, hamburger, scrambled eggs, crackers with goat cheese, etc.

Comment and let me know what you use it on.

 

*except for bacon swizzle sticks plunged into cold Bloody Marys and bacon/chocolate bars.

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