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Bacon Jam/Marmalde *Pics Added*
Posted on 12/19/12 at 4:43 pm
Posted on 12/19/12 at 4:43 pm
This was mentioned in previous posts and thoroughly intrigued me. It is happily simmering away on the stove and I have to say I'm kind if pumped about this experiment. I say experiment because I didn't follow the recipe to the "T". The tweaks include 1) Steen's cane syrup subbed for theaple syrup 2) substituted 1/2 cup out of the 1 1/2 cups coffee & 1/4 cup of the cup apple cider with bourbon (the 1/4 cup was mainly due to only have 3/4 cup apple cider and refusing to go back out into the nightmare that is holiday traffic) 3) salt to taste with the addition/subtraction of the bourbon/apple cider substitution 4) Community pecan praline to celebrate the season 5) Applewood smoked bacon 6) cayenne for some heat. I'm hoping I didn't pile on to many flavors. What do all of you think?
This post was edited on 12/20/12 at 9:13 am
3
Posted on 12/19/12 at 4:47 pm to futuretigermom
Report back with pics. I'm fascinated. Seriously.
Posted on 12/19/12 at 5:06 pm to Gris Gris
I want to make this, bit I want to can it so that it will last a long time. Anybody have a recipe with actual canning instructions?
Posted on 12/19/12 at 5:12 pm to Stadium Rat
Will do Gris Gris, no recipe for actual canning but I would think it would be similar to a chutney in consistency soooo maybe that would work Stadium Rat.
Posted on 12/19/12 at 5:21 pm to futuretigermom
quote:
similar to a chutney in consistency soooo maybe that would work Stadium Rat.
Yeah, i don't know. This has meat in it. I think it would have to be pressure-canned.
Posted on 12/19/12 at 5:30 pm to Stadium Rat
Was also fascinated with this recipe and it came out phenomenal! 4 mason jars are going out as Christmas gifts with enough left over for myself. Added a little cayenne and extra coffee with a dash of honey to the recipe myself.
Posted on 12/19/12 at 5:36 pm to Stadium Rat
Good point, I hope someone can come up with a solution.
Posted on 12/19/12 at 6:28 pm to futuretigermom
Posted on 12/20/12 at 9:12 am to futuretigermom
Happily simmering
Ater pulsing a few times in the food processor on my blender. It's on the smallish side so it had to be done in small batches.
Finished product in all it's bacony goodness, and I have to say it is better than I hoped. It made 5 1/2 jars, probably would have been a full six if I would have been able to keep my 13 yr old son out of it.
Anyone on the fence about trying your hand at it DO IT ALREADY. It's more than worth it.
Posted on 12/20/12 at 9:29 am to futuretigermom
Looks delicious. I will have to try this. I have a jar of Curbside's pork belly preserve coming to me tomorrow.
Posted on 12/20/12 at 1:18 pm to BottomlandBrew
I was the one who posted the recipe the other day. I the process of making some now. House smells so good! 
Posted on 12/20/12 at 1:30 pm to bosoxjo13
I think im gonna make a batch tonight......just for shits and giggles.
Posted on 12/20/12 at 2:04 pm to bosoxjo13
Thanks for the recipe link it will now be in the regular gift giving rotation.
Posted on 12/20/12 at 2:20 pm to futuretigermom
How long will this stuff "keep" in the fridge?
Posted on 12/20/12 at 2:29 pm to CBLSU316
Posted on 12/20/12 at 5:53 pm to futuretigermom
I made some over the summer. It may have been the same recipe. I wish I would have thought of the Steen's substitute. Sounds like a great idea. I served it over crostini with a slice of brie and some fresh thin slivers of basil on top. I friggin loved it.
But the bacon marmalade is not very appetizing in appearance. As subtle of a change as it may seem, i may try it with longer slivers of onion rather than the smaller pieces of chopped onion. A recognizeable ingredient standing out among all that brown coloring may seem more inviting to less adventurous guests.
But the bacon marmalade is not very appetizing in appearance. As subtle of a change as it may seem, i may try it with longer slivers of onion rather than the smaller pieces of chopped onion. A recognizeable ingredient standing out among all that brown coloring may seem more inviting to less adventurous guests.
Posted on 12/20/12 at 5:57 pm to Willie Stroker
I've got mine brewing right now.
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