Tuesday, December 13, 2016


Today I converted 4 pounds of bacon into about 7 cups of bacon jam. I used this recipe from Martha Stewart but, since I was scaling up, made a few changes:

1. Instead of just coffee, I used half coffee, half bourbon.
2. The vinegar was about 1/3 sherry vinegar and the rest was cider vinegar.
3. I used a mixture of yellow and red onions.

I decided not to pressure can these, partly because I only had jars of varying sizes and so there is a lack of consistency. They will be stored in the fridge and freezer instead; eight jars in all.


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