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Thread: canning bacon jelly

  1. #1
    Cbjpsgfg is offline Assistant Cook
    Join Date
    May 2011
    Posts
    90

    Default canning bacon jelly

    Ingredients

    1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
    2 medium yellow onions, diced small
    3 garlic cloves, smashed and peeled
    1/2 cup cider vinegar
    1/2 cup packed dark-brown sugar
    1/4 cup pure maple syrup
    3/4 cup brewed coffee
    Directions

    In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
    Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

  2. #2
    jessetc is offline Assistant Cook
    Join Date
    Jan 2012
    Posts
    1

    Default

    This sounds like a dumb question but what is bacon

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    Last edited by jessetc; 01-17-2012 at 12:20 AM.

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