BACON JAM FOR THE PASTRY CHEF
Bacon Jam For The Pastry Chef
- Cooking Time: 1hr
- Servings: ?
- Preparation Time: 15 min
- 1/2 # Bacon
- 1 Cup Brown Sugar
- 1/4 Cup Fig Balsamic (I get mine from http://texasoliveranch.com/index.html)
- 3 Med. Apples (cored, not peeled)
Okay so cut your bacon up into small chunks, I’m not gonna judge you if their not perfect. Same with the apples, just make sure and keep the skin on. This is a must because the skin contains pectin, well the whole apple does…any ways I’m going off on a tangent. Toss it into a pot on med/high heat with all your ingredients. Cook for 20-30min. while stirring occasionally. Your going to notice alot of saucey goodness start to happen in your pot, just keep stirring until you get more than half reduced.
So now we got everything cooked and reduced…Yay your almost there. Now just throw your mixture into a food processor, blender, or if your like me just use an emulsion blender until its nice and smooth like baby food. At this point Michael and I are done. We prefer ours a little bit runny so it’s easier to spread, but feel free to put yours back on the stove and cook down some more to your liking. It last about 2 weeks if your properly seal it in a jar (if it lasts that long) just make sure to put it in the fridge and serve it to your desired temp. My recipe isn’t super sweet but just enough for a good balance. I’ve had everything from not enough bacon to too much so it’s really just up to you. Hope you like it, and let me know how it turns out for you!