On Thu, 9 Dec 2010 10:22:42 -0500, "Virginia Tadrzynski" > wrote:

>http://alladither.typepad.com/halfassedkitchen/ *
>
>
>I found this on one of the blogs I read. Your thoughts? Ideas? Would YOU
>eat this?

I Don't know. But:

S'not bacon jam.

In my opinion jam is lumps of stuff that jell up and taste nice when spread on some-
thing.

Tisn't a bacon jam recipe: S'actually a barbecue sauce.**


Bacon Jam (SDT's never gonna do it and don't you either, please: recipe is NOT
TESTED and has never been made, please don't be the first!).
4 cups fully cooked bacon, crumbled, and defatted.
3 cups sugar
1.5 cups water
1.5 cups white (distilled) vinegar
0.5 tsp potassium sorbate (optional)
1 pack of the pectin stuff what says it doesn't need sugar.
Process as that says to, but PLEASE DON'T.

Shawn T
Ohio, USA


* The relevant part of: http://alladither.typepad.com/halfassedkitchen/ follows.
I've changed the text to make it readable on my software/system



December 08, 2010
Bacon jam

HalfAssedHolidayApps Bacon jam is new to us. We read about it while perusing a
popular food magazine that starts with an Everyday and ends with a Food. But we
didn't go with her recipe, so no need to promote someone that doesn't need
promoting here, is there?
Anyway, we couldn't stop thinking about Bacon Jam. What would it taste like? Coffee
and syrup and onions? Really?
BaconJam
So we finally had to make it. And the verdict: it's...intense. Rich. All consuming. While
you're eating bacon jam, you kind of forget that there's a whole world spinning around
you. You get lost in the sweet, spicy universe in your mouth.
We were inspired by Not Quite Nigella's recipe, but modified it a bit. Namely, we took
out the sugar. That plus the maple syrup was just too much for us. We wanted the
savory to shine through a little more. Also, we skipped the food processor, because it's
simpler to not use it and because we like our jam a little chunky.

Rating: 3/4 assed (teetering toward 1/2 assed though)
We introduce our version of Bacon Jam!

Bacon Jam

Here's what you need and how you do it

1 pound bacon
3 cloves garlic
1 onion, minced
1/2 teaspoon chipotle pepper plus adobo sauce it comes in
1 cup coffee
1/4 cup apple cider vinegar
1/8 cup maple syrup (or to taste)
Black pepper to taste
1/4 cup water, or slightly more depending on consistency
Cook bacon in skillet until just done. Drain, reserving 1 tablespoon bacon fat. Remove
bacon. Add garlic and onion. Cook about five minutes until onion is tender. Here you
have a choice. You can add bacon back in, chipotle, coffee, vinegar, syrup and pepper
and let it all simmer for two hours on your stovetop. Or you can transfer it all to a slow
cooker where you'll set it on low and let it go for 3 to 4 hours. Either way, your house
is going to smell divine!
If simmering on stovetop, keep checking and stirring from time to time. At about the one
hour mark, we stirred in the 1/4 cup of water. You may need to add water a little more
frequently, but this worked for us.
When it's cooked down to a chocolately looking mass, remove from heat and let cool.

Serve on bread, burgers, crackers, pancakes...the opportunities to use bacon jam are endless.

Printable version of this recipe: https://docs.google.com/document/d/1...apU/edit?hl=en

Posted at 09:10 PM in Apps | Permalink | Comments (5) | TrackBack (0) ShareThis
December 05, 2010



** Really, it is:
Yes, bbq sauce can have coffee in.
Yes, bbq sauce can be made without peppermint.
Yes, bbq sauce can be totally tomato free.
The line I gotta look up is "1/2 teaspoon chipotle pepper plus adobo sauce it comes in."
SDT, peace, out.