BACON AND WHISKY JAM WITH COFFEE AND MAPLE SYRUP
Rich and aromatic, sweet and savoury, this jam is a winner in every way!
Provided by Karon Grieve
Categories preserves
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan and add the garlic, onion and chilli along with the bacon pieces and cook for about 10 minutes till browned and aromatic
- Add the remaining ingredients to the pan and stir well then simmer for about 45 minutes or until it has all come together as a sticky carmelised jam like mass
- Cool a little and whizz in food processor to make it smoother and spoon into sterilised jars
Nutrition Facts : Calories 1473 kcal, Carbohydrate 46 g, Protein 33 g, Fat 113 g, SaturatedFat 35 g, Cholesterol 165 mg, Sodium 1668 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
GENTLEMAN'S WHISKEY BACON JAM
You can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Discard all but 2 tablespoons drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally., Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 minutes, stirring constantly. Add vinegar and brown sugar; cook another 3 minutes, continuing to stir constantly., Add crumbled bacon; reduce heat to low and cook 12 minutes, stirring every few minutes. Allow jam to cool slightly. Pulse half the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers.
Nutrition Facts : Calories 112 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 118mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
BACON AND WHISKEY JAM
Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.
Provided by Rachel Allen
Categories HarperCollins Bacon Jam or Jelly Onion Breakfast Condiment/Spread Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes two 14-oz. jars
Number Of Ingredients 13
Steps:
- Sterilize two jam jars: wash them in hot soapy water then transfer them to a moderate oven to dry.
- Fry the bacon in a wide low-sided sauté pan, stirring frequently, until cooked and beginning to brown. Remove the bacon with a slotted spoon and set aside. If there is a lot of fat in the pan, discard most of it, leaving just enough to sweat the shallots-about 1 tablespoon. If there is not enough fat, add a little knob of butter-about 1/2 oz.
- Add the shallots and garlic to the pan and cook gently on a low heat until softened. Then add the spices and cook for a few minutes. Next, add the whiskey, turn up the heat and stir to deglaze the bottom of the pan and cook out most of the alcohol, being very careful as it may flame. Do not measure out the whiskey near the pan or flame.
- Finally, return the bacon to the pan, add the sugar, honey, vinegar and marmalade and let it bubble until it becomes sticky and glossy. Transfer into the sterilized jars, allow to cool, then label and store. This will keep up to 1 month in the fridge.
- Serve at room temperature, or even a little warm, on buttered toast.
BACON JAM
This recipe can be used for spooning on Granny's old-fashion biscuits, or put a dollop on fluffy scrambled eggs. On a toasted slice of a crusty bread or good crackers it would be divine. Whatever you use this for, it will work beautifully, because everything is better with bacon!
Provided by Cheryl Bricks
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 1h35m
Yield 32
Number Of Ingredients 13
Steps:
- Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
- Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
- Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 9.6 g, Cholesterol 13.8 mg, Fat 7.7 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 2.8 g, Sodium 286.5 mg, Sugar 8 g
WHISKEY BACON JAM
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook the bacon until it's brown and crispy. you may need to do this in two or three batches, depending on the size of your skillet.
- Drain the cooked bacon on paper towels and set aside
- Pour off all the bacon fat from the pan except for a tablespoon or two
- With the heat on medium-low, saute the onion and garlic in the bacon fat for a minute or two, until they are translucent
- Add the apple cider vinegar, brown sugar, maple syrup, molasses, espresso, thyme leaves, whiskey, cayenne pepper and espresso powder.
- Turn the heat up to high, and boil the ingredients for 2 minutes, stirring constantly.
- If using a crock pot, transfer the mixture to the crock pot and cook on high, uncovered for 4-4 1/2 hours, or until the mixture is thick and burnished. stir every so often during the cooking process, and if the jam gets too dry, add a tablespoon or two of water
- If cooking on the stove, transfer to a medium-sized dutch oven or tall-sided pot and cook on medium low for 4-4 1/2 hours, or until the mixture is thick and burnished. stir every so often during the cooking process and, as above, if the mixture gets too dry, add a tablespoon or two of water.
- Transfer the jam to the food processor and pulse until coarsely chopped.
- Portion the jam into glass jars (two 6-ounce jars, or three 4-ounce jars), and allow to cool to room temperature before putting the lids on
- Transfer to the fridge, where it will keep for up to a month. be sure to write the date you made it on the jar!
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