Bacon Jam Hacks Recipe By Tasty Recipes

BACON JAM HACKS RECIPE BY TASTY

Steps:

• Add the bacon to a cold large skillet. Turn the heat to medium and cook the bacon until crispy, 18-22 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain, leaving the rendered bacon grease in the pan.
• Reduce the heat to low. Add the onion and garlic to the pan with the bacon fat. Slowly cook the onions and garlic, stirring occasionally, until completely softened and dark golden brown, 70-80 minutes.
• Add the apple cider vinegar to the pan and cook, stirring frequently, until the liquid is reduced by half, about 10 minutes. Add the brown sugar, maple syrup, cayenne, cumin, salt, pepper and stir to incorporate. Return the cooked bacon to the pan. Continue to stir until a jam-like consistency is reached, another 5 minutes.
• Let cool for 5-10 minutes, then transfer the mixture to a food processor and pulse until mostly smooth with a bit of texture, similar to pesto. Transfer to a glass bowl to cool completely, skimming any excess fat that rises to the top.
• Store the jam in an airtight container in the refrigerator for up to 4 weeks. Warm before serving, then use on toast, mac 'n' cheese, and more!
• Enjoy!

BEST BACON JAM

Steps:

• Rinse four 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. , In a 6-qt. stockpot, cook bacon in batches over medium heat until it starts to brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan. , Add onions to drippings; cook and stir over medium heat 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in coffee, vinegar, pineapple juice, Nutella, pineapple, brown sugar, cinnamon and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Cool slightly. Transfer to a blender in batches; cover and pulse until chopped., Return mixture to pan; bring to a boil. Simmer, uncovered, 15 minutes longer, stirring occasionally. Add peach nectar; simmer, uncovered, 20-30 minutes longer or until jam is thickened., Cool slightly. Store in airtight containers in the refrigerator up to 2 weeks.

BACON JAM

Steps:

• Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
• Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
• Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
• To serve, top the toast with the bacon jam and garnish with chopped chives.

FRIED BRIE STICKS WITH BLUEBERRY BOURBON JAM RECIPE BY TASTY

Steps:

• Make the blueberry maple bourbon sauce: In a small saucepan, stir together the blueberry jam, maple syrup, and water. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Add the bourbon and continue simmering for 1-2 minutes, until the alcohol cooks off. Remove the pot from heat and stir in the vanilla, salt, and pepper. Set aside until ready to serve. If making ahead of time, cover and refrigerate for up to 1 month. Re-warm before serving.
• Make the Brie sticks: Line a baking sheet with parchment paper.
• Cut each Brie wheel into ½-inch-wide sticks. Transfer to the prepared baking sheet and refrigerate while you prepare the breading station.
• Add the butter crackers to a food processor and process into fine, uniform crumbs. Transfer to a wide, shallow bowl.
• Add the eggs and flour to 2 separate wide, shallow bowls.
• Dredge each Brie stick in the flour to coat completely. Coat in the egg, ensuring there are no visible dry spots, then roll in the cracker crumbs to coat. Dip again in the eggs and cracker crumbs. Freeze the Brie sticks for at least 30 minutes, up to overnight.
• Heat the vegetable oil in a wide, shallow pan over medium heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
• Working in batches to avoid overcrowding the pan, fry the Brie sticks in the hot oil until golden brown, 1-2 minutes. Transfer to the wire rack and immediately sprinkle with salt.
• Serve the Brie sticks hot with the warm blueberry maple bourbon sauce and bacon jam alongside for dipping.
• Enjoy!