As promised, I whipped up a BIG batch of bacon jam to give to all the special dads (and some non-dads *ahem Brandon*) that I know. So much bacon. So many onions. I walked around smelling like bacon and onions all day Saturday. Here is my spin on the original post from Fork Spoon Bacon. Happy gifting, Mamas!
Bacon Jam (I made this recipe x 3)
1 1/2 pounds of thick cut bacon, chopped
2 teaspoons of butter
4 large yellow onions, diced
1 teaspoon of salt
1/4 cup brown sugar
1/4 cup sherry vinegar
1 1/2 teaspoons of fresh thyme leaves, divided
1 teaspoon freshly ground black pepper
1 pinch of cayenne pepper
1/2 cup of water
2 teaspoons balsamic vinegar
2 teaspoons of extra virgin olive oil
1. Cook bacon in heavy-bottom pot over medium heat until bacon is crispy. Pour bacon and rendered fat into a strainer placed over bowl. When fat is drained and bacon is cool enough to handle, remove bacon and chop.
2. Return pot to medium heat. Add 2 teaspoons of bacon fat and butter to the pot. Saute diced onions and 1 teaspoon of salt until soft and translucent.
3. Stir brown sugar, sherry vinegar, 1 teaspoon of thyme leaves, black pepper, and cayenne into onion mix. Add bacon, mix. Add water, mix. Cook until jam is brick-brown bacon color and has a jam consistency (10-15 mins).
4. Remove from heat and stir in balsamic vinegar, olive oil, and remaining 1/2 teaspoon of thyme in jam.
Materials needed for packaging
1/2 pint jars from Walmart. Larger jars are available but I don't want to be blamed for any clogged arteries.
Twine, string or cording in desired color
Jam spread knives from Amazon
Labels from Fork Spoon Bacon
Packing tape for attaching labels to jars
Cut labels to size and secure them to the jars using packing tape.
Fill the jars and wait for them to completely cool before putting the lids on.
Tie the jam spreaders to the jars using cording.
Refrigerate until ready for gifting.