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Maple Bourbon Bacon Jam - Another Delicious Recipe!
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As you know, I am into condiments and sauces in a BIG way (C&S). This is another wondrous version of bacon jam that I am itching to share. Caveat - you should at least double or triple this recipe. Karen, I haven't done this in a slow cooker but I'd bet it would be wonderful!

http://www.closetcooking.com/2012/08/maple-bourbon-bacon-jam.html

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It's practically the same as the other recipe. When that one cooks in the crockpot, you leave the lid off to evaporate out the extra liquid. So I would think you would do that here, too.

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It's practically the same as the other recipe. When that one cooks in the crockpot, you leave the lid off to evaporate out the extra liquid. So I would think you would do that here, too.

Oops - I posted the incorrect recipe. Now I'm not sure where the original one got off to. Will post when I find it. It was quite different.

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We use the orig recipe with one minor change - half cider vinegar / half bourbon - yum!

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We use the orig recipe with one minor change - half cider vinegar / half bourbon - yum!

I love that about recipes. You can take an idea and make changes to make it your own!

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I love that about recipes. You can take an idea and make changes to make it your own!

Honest disclosure...the recipe suggested the bourbon as an alternative - they were right!

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Honest disclosure...the recipe suggested the bourbon as an alternative - they were right!

Yes, I remember that about the recipe but changing up recipes still applies anyway. ^_^ There is nothing that says you have to be married to what is written on paper (except many baking recipes where exact science is necessary) so I love it when people are inspired to create variations. What do you use with your bacon jam the most?

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Yes, I remember that about the recipe but changing up recipes still applies anyway. ^_^ There is nothing that says you have to be married to what is written on paper (except many baking recipes where exact science is necessary) so I love it when people are inspired to create variations. What do you use with your bacon jam the most?

I can't have but a taste right now....but my hubby, kids and extended family are wild for it.

On toast or waffles

served with crackers as an appetizer

I found little 4oz crock type jars that go home with guests -- if they return them they get refills

Karen did pizza -- so that will be a treat for my guys this weekend -- there is no bad time for Bacon Jam :D

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I use it the same way as Ski, and I also "shared some" with friends as gifts!.

COOL way to use it: Last week, I made home fries and at the end, I threw in a heaping spoonful of bacon jam and it coated the potato wedges and oh baby, was it good.

I also put it on pizza, on meatloaf, burgers, and on the hub's turkey sandwich.

He said it tasted like a turkey club--only better.!

and now, my jar is Gone... :(

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I made bacon jam this Christmas. I didn't use bourbon but it was to die for!! What a (RICH) delicious treat!! We enjoyed it on crackers or bread and I used it on pizza. YUM.

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I made bacon jam this Christmas. I didn't use bourbon but it was to die for!! What a (RICH) delicious treat!! We enjoyed it on crackers or bread and I used it on pizza. YUM.

It is fabulous as a glaze for pork, too. I want to try it on duck as well. Makes awesome crostini (with cheese). I'm making a gluten free version of Welsh Rarebit for lunch and will spread the toast with a smear of bacon jam before adding the remaining ingredients. Should be wonderful!

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My niece visited from France in October and gave me a small jar of onion confit. That's my new obsession!! Can't wait to make it! I used it just like I did the bacon jam.

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My niece visited from France in October and gave me a small jar of onion confit. That's my new obsession!! Can't wait to make it! I used it just like I did the bacon jam.

Let us know how this goes - think I may be looking for a recipe on this suggestion very soon :D

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Let us know how this goes - think I may be looking for a recipe on this suggestion very soon :D

Onion confit is very simple to make as is garlic confit. :P

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Simple is as simple does; and for them that doesn't, t'aint simple :P

I watched a cooking show where she made 'confit' of a whole bunch of things, and she just put them in a pan of olive oil and 'cooked' them over exceptionally low heat - is that how you do it?

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Simple is as simple does; and for them that doesn't, t'aint simple :P

I watched a cooking show where she made 'confit' of a whole bunch of things, and she just put them in a pan of olive oil and 'cooked' them over exceptionally low heat - is that how you do it?

For garlic, yes. I infuse the oil with thyme, rosemary and garlic. But for onion confit first I caramelize the onions.

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Made wondrous BACON maple roasted chickpeas. Oh, WOW! Chickpeas are crunchy, the bacon is crunchy and they are both gooey with maple syrup. HELP ME! It is too good, if you know what I mean. <_<

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Made wondrous BACON maple roasted chickpeas. Oh, WOW! Chickpeas are crunchy, the bacon is crunchy and they are both gooey with maple syrup. HELP ME! It is too good, if you know what I mean. <_<

I'd help you if I could :D ...I'd be digging in with both fists!!!

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