You should only reheat portions of the jam one time after it’s been made. Smoke for 15 minutes, or until the sugar has started to melt. Transfer baking tray to smoker and close lid. Sprinkle BBQ rub and brown sugar across bacon. Using a basting brush, apply maple syrup across the top side of the bacon. We think each component tastes best when it’s warm. How long can I use it for?Although bacon fat may help preserve the shelf life of this jam we recommend eating it within 5 to 7 days before it turns rancid. Arrange bacon across rack, leaving about half an inch between each strip. You tell us… does cold bacon taste good to you? If it does, then eat it cold. Although this condiment is portrayed as a jam, canning on acidic foods is highly risky and should be avoided It’s so good that you won’t be able to keep it around for long anyways. Whether white wine vinegar, balsamic, white balsamic, or sherry, make sure you adjust and balance sweetness.ĭon’t be confused by the name. Switching up the vinegar is not a problem either. Separate strips of bacon and mix with paste to coat all bacon evenly. Mix brown sugar, Sriracha and cayenne pepper into paste. Place oven safe baking rack on top so bacon grease can drip through. Once cool, blot with paper towels to remove any excess grease. Line oven baking sheet with aluminum foil for easy cleanup. Remove from the oven and, using tongs, transfer the bacon to a paper towel-covered plate to cool. If you’re not a fan of onions then omit them. Line a baking sheet with foil and arrange slices of bacon in a single layer. If you prefer turkey bacon over pork that’s fine. Storage-wise, yes! You need to refrigerate it. Let it cool completely before transferring jam into a jar We recommend serving it on a cheese platter, in a grilled cheese, or in a cheeseburger. Start to finish, the process only takes about a half hour. Simmer with maple syrup mixture until jammy. To the skillet with maple syrup, onion, and shallots, we add garlic, brown sugar, apple cider vinegar (for some acidity), and chili powder (for some spice).Sauté onion and shallots in bacon fat. You want both the onion and the shallots to be chopped very finely so they cook and caramelize quickly.Cook bacon until crispy. We chop the bacon before cooking because it's faster!.Sometimes it involves caramelizing onions and shallots in bacon fat, maple syrup, and brown sugar for a sweet and savory spread that tastes incredible with cheese 🤤. You can probably find jarred artisanal bacon jam at a specialty story, but it's crazy easy to make your own. Making jam doesn't always involve cooking down seasonal fruit.
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