Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)
How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Mar 7
Started by Karin Bosela. Last reply by Joseph Antecki Jr Apr 21, 2013.
Started by Paul Lueders. Last reply by Matt Volz Nov 9, 2012.
Started by Nicholas Linzenmeyer. Last reply by Gabriela Jun 29, 2012.
Bacon Jam - Could two words be less compatible? Well, they're making bacon ice cream these days so what you gonna do? I'll just stick with fruit and wait till the world returns to sanity. Whether our leader ever makes it back, well, that is another story. Personally, I'm not holding my breath.
Christine, so happy it all came out good and you are very welcomed.
I made Bacon Jam today! I gotta tell you it's really good! I sure hope the chicks in the hen house don't find out about me dealing in nitrates again!
Bacon Jam 1 pound smoked bacon (or use regular bacon and liquid smoke)
4 cloves garlic, chopped
1 medium brown onion sliced
3 tablespoons brown sugar
Tabasco sauce (according to taste)
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
Black pepper to taste
1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.
2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring
4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the "jam" or of course you could keep whizzing and make it a smoother and more paste like.
Oh Harriet, you're not dense at all - you're all about the forward motion and no one's gonna stop you! Christine, I can start the discussion and paste some of the comments in there - anyone can, actually. Hang tight. I'll get to it by the end of the week. Gah! Where does the time go??
It will be nice to be able to reference this stuff in a search!
I know that many of us are loving the banter back and forth here - thanks Pat and Harriet for the chuckles. If there are specific topics that folks would like to learn more about and discuss (like canning meat, pectin-making, etc), may I suggest starting a discussion in this group instead? Each member (unless they've already opted out) gets an email with each comment, and I don't want to overwhelm folks with it. You can always subscribe to comments in each of the discussions as well.
In related news, there is an option to receive daily or weekly digests of activity here on Homegrown, and I'll be putting together a how-to on that soon. Enjoy!
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