But not just any Jam, this is BACON BACON BACON JAM! Sweet, like a Jam ought to be, but herbal and Earthy from the hints of Bourbon. And with a strong after taste of New Orleans Cajun country in every bite!
My very favorite thing to do with this is to make a batch of French Toast and slather on a nice serving. No extra syrup needed.
If you have folks who prefer a less spiced jam, simply add a little less to the toast and then add a drizzle of maple sugar. the extra sweet will cool the heat down.
And if you know your family friends (or yourself), prefer the more sweet, less spiced version, simply use less of the Cajun spices when you make the whole batch.
I included instructions for a water bath canning of the Jam. I always store this in my fridge (That beer fridge in the garage works great). Even when canned and water bathed, always be careful of the bacon turning on you. Take a sniff when you open the jar and you will know.
But, use within a month of you do not do the water bath, or use the water bath canning method, store in the fridge and you will have a year's worth of deliciousness!
New Orleans Spicy
Cajun Bacon Jam
Cajun Bacon Jam
- 2 Pounds Bacon, cut into 1/4 inch strips, Fried in LARGE nonstick Skillet
- 6-8 Sweet Onions, Chopped
- 1 whole head of Garlic, peeled and minced
- 3 Cups White Wine
- 1 Cup Bourbon
- 1 Cup Cider Vinegar
- 2 Cups Firmly Packed Dark Brown Sugar
- 1 TBS Mustard Seeds
- 2 TBS Cajun Spice Mix
- 2 tsp Dried Thyme
- In a large skillet, cook the bacon pieces until just slightly browned, about 5 minutes.Add the onions to the bacon and bacon drippings and saute for another 5 minutes until onions are soft and translucent.
- While the onions are cooking, mince the garlic into tiny pieces. Press those with the back of your knife until a chunky paste forms. Add this to the translucent onions, bacon and bacon dripping. Saute for another couple of minutes.
- Add all the remaining ingredients, wine, bourbon, vinegar, sugar and the three spices.
- Cook at a medium simmer until the mixture has thickened, and most of the liquid has been evaporated about 2 to 3 hours, stirring occasionally.
- Spoon the jam into sterilized jars. Wipe the rims, tighten with bands. As the jam cools, the lids will Pop and seal. Makes 16 - 4 ounce jars (the 4 ounce jars make about 2 servings. Once the jars are opened, the jam will only keep for a week, Best to use all freshly opened..
- Store in the refrigerator and use within 30 days or do a water bath for 20 minutes and store in cool dark area (the back of the fridge) for up to 1 year.
- Serve chilled on toast and ENJOY!!!
Water Bath Instructions:
- Fill a stockpot with enough water to cover your jars by 1 inch. Bring to a boil.
- Inspect canning jars for cracks and discard defective ones. Thoroughly wash the jars in hot soapy water or run through the dishwasher. Wash lids and screw bands. To ensure a good seal, work only with unused lids each time.
- Fill jars to within 1/4 inch of the top with hot pickles. Wipe the rim of the jar with a clean, wet paper towel before adding the lid. Screw on the bands.
- Set a rack or a thick folded dishtowel on the bottom of the pot of boiling water. With a sturdy pair of tongs, place the jars in the pot.
- Cover and simmer gently for 20 minutes. If necessary, add more boiling water to cover the jars by 1 inch. With tongs, remove the jars from the water and set on a dishtowel to cool.
- After 12 hours, check the jars to ensure that they are sealed. To do that, press on the center of each lid; it should remain concave.
- Label and date the jars by writing on the lids with permanent marker. Remove the screw bands to prevent them from rusting. Store the jars for up to 1 year in a cool, dark place.