Vicky Giles, sister of the baking gods.. Look at this recipe and help me.. Im thinking Splenda brown sugar to replace the real brown sugar thats easy, but the maple syrup? Would use just use a sf one if its not real or is there a substitute for Maple Syrup I dont know about? Bacon Jam Courtesy of Grey Cooper Ingredients: 2 Pounds Thick Sliced Bacon, cut in 1/2 sections 1 Large Vidalia Onion, thinly sliced 1 Small White Onion, thinly sliced 5 Garlic Cloves, thinly sliced 1/3 C. Cider Vinegar 2/3 C. Dark Brown Sugar 1/3 C. Pure Maple Syrup 1/3 C. Apple Cider, you can use unfilter apple juice 1 C. Strong Coffee, day old 3 Bay Leaves 1/2 tsp Salt 1 tsp Pepper Directions: Place the bacon into a large heavy skillet over medium high heat and cook until well browned. Place the bacon on a towel to drain. Now place the cooked bacon and all of your other ingredients into a crock pot. Cover and cook on high for 3-4 hours. Remove the jam from your crock and pick out the bay, then carefully place in your food processor or blender. Pulse 2 times and check the consistency. I do 2 more and stop but you can continue until it is to your liking. If it seems a bit thin, just place in a saucepan and reduce over medium low heat until it is to your liking. Taste and adjust the seasonings if needed. It will keep in an air tight container in your fridge for 2 weeks, in mine 2 days John Brewer babydoll should I try this for you? With my bread it would be amazing.... Dave McBlane Bacon Jelly come get it....
Posted on: Wed, 12 Nov 2014 16:10:36 +0000
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