Hello, Bacon Jam Enthusiasts and Experimenters (Mostly Jen--hey, Jen :)),
Here's the recipe I used for Bacon Onion Apple Jam!
You'll probably need:
- Some bacon; like if you put your two hands together, that much bacon (a little more than a cup?). Mine was applewood.
- Some caramelized onions, like a cup, or enough to cover the bottom of stew pot evenly, which is probably more than a cup. Note that mine were already caramelized, because my CSA box was on an insane onion kick this summer, and hell to me is a place where they cook onions all the time, so I knock it out once and then freeze them.
- 1 honeycrisp apple, diced small (I have one of those corerslicerpeeler things. It's great!)
- 1/4 cup apple cider vinegar, plus more to taste
- 1/4 brown sugar, plus more to taste
- 1/4 cup maple syrup, plus more to taste
- 1/4 cup brewed coffee, plus more to taste
- cumin to taste (three pinches for me)
- salt and pepper to taste (a pinch each)
- chili powder to taste (two pinches for me)
- garlic powder to taste (or fresh garlic to taste) (four shakes for me)
Add the caramelized onions. You could add regular onions and wait too, I'm sure.
Add all the rest of the ingredients, resting assured that if the ensuing jam tastes off, you can fix it by adding more of any of the ingredients. I found that adjusting the sweetness with maple syrup or brown sugar or adjusting the acidity with the vinegar were the two things that brought the jam to the right place.
Put it on low, cook it till it looks like runny jam, turn off the heat, and let it sit there a while. It should really start to look like jam then. Honeycrisp apples will NOT break down. Then put it in a jar or something! It lasts in the fridge for two weeks. It makes two little mason jars--I don't know how many ounces that is because I don't pay attention to stuff like that. They're cute though!
Wheat crackers and white cheddar. Burgers. Grilled cheese probably. It's rich; you don't need a lot.
Bye, Jen!
