Bacon Jam

bacon jam

Until just recently, I had not heard of Bacon Jam.  Our owner, Mary Lou, mentioned it to me, and I had to look it up on the internet.  Most recipes I found were similar, but Martha Stewart’s stood out, both because of the addition of bourbon to the mix, but also because I figured we could use Marisolio’s Sherry Reserva Vinegar in the recipe.  Try a spread of this on your next egg salad sandwich.  It will elevate things to a whole new level!

Martha Stewart’s Bacon Jam

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 cups finely chopped shallots (from 3 large or 8 small shallots)
  • 4 small cloves garlic, chopped (about 1 tablespoon)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mustard
  • 1/2 cup bourbon
  • 1/4 cup maple syrup
  • 1/3 cup Marisolio Sherry Reserva Vinegar
  • 1/3 cup packed light-brown sugar

Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.

Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add Marisolio Sherry Reserva Vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.

Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.

 

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About Marisolio Tasting Bar

We specialize in Premium Extra Virgin Olive Oils and Balsamic Vinegars
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