Sweet heat bacon jam.

[Steve H]

My wife was like what are you laughing at...me.... oh, nothing honey.
Not like she would care, she knows me way to well.

Yeah. I know. That quick jab on the keyboard to close the internet doesn't fool them much!

 

[jmusser]

Thanks for the recipe Steve! Made some up last night. Was delicious on a toasted english muffin today. No way this will last long while here in lockdown mode.

 

[sawhorseray]

Well I finally got around to making a batch today, two pounds of bacon and all the needed adjustments to Steve H 's recipe. It does add up on some time spent at the counter and stove, and worth every second.

My only hiccup was when I went to the pantry for the garlic I ran into the Old Mother Hubbard syndrome, cured that with a heaping teaspoon of granulated garlic. It's all cooled down now and the only problem I'm having is getting it into some jars before I spoon it all into my face, kind of hard to stop eating the stuff. Thanks for a great recipe Steve, it's a bigtime keeper! RAY

 

[Steve H]

Well I finally got around to making a batch today, two pounds of bacon and all the needed adjustments to Steve H 's recipe. It does add up on some time spent at the counter and stove, and worth every second.View attachment 441451View attachment 441452View attachment 441453

View attachment 441454
My only hiccup was when I went to the pantry for the garlic I ran into the Old Mother Hubbard syndrome, cured that with a heaping teaspoon of granulated garlic. It's all cooled down now and the only problem I'm having is getting it into some jars before I spoon it all into my face, kind of hard to stop eating the stuff. Thanks for a great recipe Steve, it's a bigtime keeper! RAY

That looks great Ray!

 

[mosparky]

Bump

I finally gave this a shot and believe me it deserves a bump.
I screwed it up...maybe ? I tried to cut it in thirds but somewhere along the list of ingredients I forgot to divide by 3. ( garlic, maple, sugar and vinegar were full batch amts). I reduced the crap out of it until my spatula left a trail in the skillet, kinda like making a gravy roux. Yielded 1 pint. Not a bad yield for a test batch.
The name does not suggest just how oniony this is but the ingredients do. WOW....what a taste. Shame the shelf life is so short, but it's easy enough to make, just a little time consuming with mincing all that onion, garlic and shallots. Very worth it.
We did a breakfast dinner last night (yes I had alterior motives) And I topped my biscuits with some. It did not disappoint.
Tonight was burgers and fries. You guessed it, topped my burger with it. I now have a new favorite condiment. I've gotten tired of putting a thick slice of onion on a 1/3 pound burger and not really being able to taste the onion. Not the case here, you know the onion is there.
Thanks for the recipe. So glad I tried it. Gonna stock up and keep the ingredients on hand at all times.

 

[jcoleman66]

Love some bacon jam!!

 

[pa42phigh]

Bump

I finally gave this a shot and believe me it deserves a bump.
I screwed it up...maybe ? I tried to cut it in thirds but somewhere along the list of ingredients I forgot to divide by 3. ( garlic, maple, sugar and vinegar were full batch amts). I reduced the crap out of it until my spatula left a trail in the skillet, kinda like making a gravy roux. Yielded 1 pint. Not a bad yield for a test batch.
The name does not suggest just how oniony this is but the ingredients do. WOW....what a taste. Shame the shelf life is so short, but it's easy enough to make, just a little time consuming with mincing all that onion, garlic and shallots. Very worth it.
We did a breakfast dinner last night (yes I had alterior motives) And I topped my biscuits with some. It did not disappoint.
Tonight was burgers and fries. You guessed it, topped my burger with it. I now have a new favorite condiment. I've gotten tired of putting a thick slice of onion on a 1/3 pound burger and not really being able to taste the onion. Not the case here, you know the onion is there.
Thanks for the recipe. So glad I tried it. Gonna stock up and keep the ingredients on hand at all times.

Thx for bumbing this up look like another project for me

 

[Steve H]

Bump

I finally gave this a shot and believe me it deserves a bump.
I screwed it up...maybe ? I tried to cut it in thirds but somewhere along the list of ingredients I forgot to divide by 3. ( garlic, maple, sugar and vinegar were full batch amts). I reduced the crap out of it until my spatula left a trail in the skillet, kinda like making a gravy roux. Yielded 1 pint. Not a bad yield for a test batch.
The name does not suggest just how oniony this is but the ingredients do. WOW....what a taste. Shame the shelf life is so short, but it's easy enough to make, just a little time consuming with mincing all that onion, garlic and shallots. Very worth it.
We did a breakfast dinner last night (yes I had alterior motives) And I topped my biscuits with some. It did not disappoint.
Tonight was burgers and fries. You guessed it, topped my burger with it. I now have a new favorite condiment. I've gotten tired of putting a thick slice of onion on a 1/3 pound burger and not really being able to taste the onion. Not the case here, you know the onion is there.
Thanks for the recipe. So glad I tried it. Gonna stock up and keep the ingredients on hand at all times.

You're welcome! I've heard of some people keeping it in the fridge for up to 2 months with no issues. I just tend to be cautious when I post things here.

 

[mosparky]

I searched the web for smaller batch recipes back when you first posted it and ran across alot info stating this CAN NOT be canned for long term storage. Small batches suit me just fine and less chance It will sit around too long. I marked the jar "until xx-xx-xx" (like it will last that long) LOL.