Try spreading this Bacon Jam on a warm homemade biscuit with your favorite pimiento cheese.
Bacon Jam
2015-11-23 20:54:56
Yield: approximately 3 cups
Ingredients
- 1 1⁄2 pounds peppered bacon, cut into 2-inch pieces
- 2 cups chopped red onion
- 1 tablespoon minced fresh garlic
- 1 tablespoon chopped fresh rosemary
- 3⁄4 cup apple cider
- 5 tablespoons red wine vinegar
- 3 tablespoons firmly packed dark brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- 1⁄2 cup toasted pecans, finely chopped
Instructions
- In a large skillet, cook bacon in batches over medium heat until crisp. Remove bacon using a slotted spoon; let drain on paper towels. Reserve 2 tablespoons drippings in pan.
- Add onion, garlic, and rosemary to pan. Cook over medium-high heat, stirring occasionally, until lightly browned and softened, approximately 8 minutes. Stir in apple cider, vinegar, brown sugar, mustard, tomato paste, salt, and red pepper. Bring to a boil. Add bacon; reduce heat to medium- low. Simmer until liquid reduces to a glaze consistency, 5 to 8 minutes. Let cool slightly.
- Transfer mixture to the work bowl of a food processor; pulse until coarsely chopped, 3 or 4 times. Spoon into a bowl; stir in pecans. Transfer to sealable containers, such as jars. Cover and refrigerate up to 1 month.
Taste of the South https://tasteofthesouthmagazine.com/
