Onion Jam or Bacon Jam
For anyone who has had this jam, it's weirdly addictive. It's basically like pickled onions and garlic that you decided to jam. In the south and also in my house, it's a staple on burgers, grilled cheese, in mac and cheese, on biscuits, and you can toss veggies in it before grilling or roasting. It pairs nicely with several cheeses (especially goat cheeses) or especially with brie, anything pork-related, or even as a marinade for baked salmon. One of my favorite flatbread-style pizzas that I used to love is onion jam, with fresh goat cheese, some prosciutto, and arugula. Sadly, I'm prone to high cholesterol, and I had to give up pork after trying every diet to get my cholesterol down to normal.
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Onion Jam
4 bulbs of garlic
1/4 cup butter
5 1/2 cups minced onions
1 tsp pink salt
3/4 tsp white pepper
3/4 cup of apple cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1 1/2 tsp mustard, ground
1/2 tsp ginger, ground
1/4 tsp cloves, ground
6 cups of raw sugar
2 tbsp pectin (1 pouch)
4 thick slabs of applewood smoked bacon (optional)
Makes 8 half-pint jars.
The only difference between onion jam and bacon jam is that you substitute the butter with bacon fat and add crumbled bacon to the jam just before canning. Preheat your oven to 425 degrees. Cut the tops off of your garlic and place them on a small sheet of aluminum foil. Drizzle with olive oil over the tops. Wrap it up into a packet. Bake for 35 minutes. Cool for 10-15 minutes.
In a Dutch oven, melt the butter, add the onions, salt, and white pepper. Sweat the onions for about 30 minutes. Take the garlic with the apple cider vinegar and blend until smooth. Add this to the onions. Add the lemon juice, balsamic, mustard, ginger, and cloves, and bring it to a boil. Slowly add the sugar and return to a boil. Boil 3 minutes. Add the pectin and boil 1 minute longer. Remove from heat and let it sit for 3 minutes. You can do the refrigerate test while you wait. Take a small plate. Dip a spoon into the jam and smear the jam on the plate. After 3 minutes in the fridge, it will look like jam when you take the plate out, or it's not done yet. Ladle the mixture into half-pint jars and process in a water bath canner.
Ham Stuffed Biscuits with Mustard Butter
It's hard to imagine a civilization without onions.
- Julia Child
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