Good afternoon here me will give you a recipe glazed bacon jam which is interesting The way making it is very not too difficult. You just need to be careful to get results from glazed bacon jam which has aroma and taste that can evoke our tastes.

So that the result of glazed bacon jam, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare glazed bacon jam delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings required for make

1. Take 1 lb thick-cut bacon
2. Take 2 small sweet onions
3. Prepare 1 large shallot (2 cloves)
4. Use 1/2 cup pure maple syrup
5. Prepare 1/4 cup balsamic vinegar
6. Prepare 2 tbsp Dijon mustard
7. Prepare 2 tsp Worchestershire Sauce
8. Prepare salt & pepper

Add brown sugar, apple cider vinegar, maple syrup, bay leaf, black pepper, water and cloves. Stir until fully mixed and let this mixture caramelize and bubble for a few minutes. Meanwhile, rough chop the cooled bacon. You can freeze bacon jam in an airtight container or plastic bag after removing as much air as possible.

Instructions to cook Glazed Bacon Jam:

1. Chop bacon into 3/4 inch pieces. Thinly slice the onions & shallot. Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes. Keep all the bacon fat in the pan; do not discard (see note below).
2. Lower the heat to medium. Stir in the onions and shallots, and cook until softened, 8 to 10 minutes. Add the maple syrup, vinegar, Dijon, and Worcestershire sauce. Season with salt and pepper.
3. Pour in 1/2 cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the the jam has a glossy appearance and syrup-like consistency, about 1 hour.
4. Allow the mixture to cool for 20 to 30 minutes. Transfer to a blender and pulse a few times to puree the larger pieces, stopping every pulse or two to stir and check the consistency — it should be thick and chunky, not a paste.
5. Transfer to an airtight container. Bacon jam can be refrigerated for up to one month (if it lasts that long). You can also can this to preserve it a bit longer if you prefer (it never lasts that long at my house). Serve at room temperature.
6. Note - Some people prefer to discard some of the bacon fat before adding the onions. I kept all of the fat because I used a lean bacon but it is personal preference. If you are using a more fatty bacon, then you may want to drain it and then add back whatever you feel you need when simmering or blending to get the right consistency you like.
7. Done and ready to serve!

It will be super thick and really sticky, but if you heat it and add some sort of liquid, either water or sherry, you should be able to thin it out. Can you jar or can bacon jam? Mix the ground beef with the rest of the ingredients, being careful not to over mix, otherwise meat balls can become tough. Spoon a little of the Hot Pepper Bacon Jam on top of each meatball. Remove bacon, and drain on paper towels, reserving drippings in skillet.

me, the simple preparation of Glazed Bacon Jam above can help you prepare dishes that are delicious for family/friends Hope it’s useful and good luck!