Friday, April 4, 2014

Recipe of the Week: Bacon, Beer and Tomato Jam

Bacon, Beer and Tomato Jam

  • 1 lb Benton's Smoked Bacon   ***
  • 1 1/2 cups crushed tomatoes
  • 4 cloves garlic, smashed
  • 1/2 cup yellow sweet onion, finely diced
  • 12 oz beer    ***
  • 2 tablespoons brown sugar
  • 2 teaspoons apple cider vinegar   ***
  • Salt and pepper, to taste   ***
*** Available at The Wine and Cheese Place

In a large pan with high walls, cook the bacon, working in batches to avoid overlap. Once all of the bacon has been cooked, allow it to cool and then roughly chop.

1. Pour out all but about 1 tablespoon’s worth of drippings from the pan. Heat the pan again and add in the onions. Cook the onions until they have become translucent, about 3-4 minutes. Then, add the garlic and cook for a minute.

2. Pour in the beer and apple cider vinegar and deglaze your pan using a wooden spoon.

3. Add the brown sugar, chopped bacon, crushed tomatoes, salt and pepper and stir well.

4. Place the lid over the pan, cracked so that the steam can vent slightly, and allow the mixture to boil for a minute. Then, reduce the heat to maintain a simmer. Cook until much of the liquid has evaporated and you are left with a thick, chunky jam, about 1 hour.

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