Bourbon Bacon Marmalade

Bourbon Bacon Marmalade

We work really hard not to repeat recipes or do too much that is really similar to what we’ve done before but sometimes you have to break the rules. Earlier we did a whole meal using bacon in some form in each course. And some of the highlights may have got a bit lost in the overwhelmingly large bacon friendly meal, specifically the bourbon bacon marmalade. We had a whole bunch of this leftover and served it on burgers for Eric’s birthday party the next day and you’ve never seen a pack of hungry wolves devour something so quickly. The whole bowl vanished in less than an hour, walking out on hot dogs, bread slices and BBQ bacon cheeseburgers because hey, what goes with bacon better than bacon? Anyway we decided that for Christmas we would recreate this marmalade and can it, making a fun gift to give out to all our friends and family, and what an adventure it was. Have you ever heard of a pressure canner? We hadn’t until we had already made a whole batch and realized we needed one. Charisse was very excited with her new toy and started listing off all the things she could can, which is basically everything. Apparently Eric isn’t the only one who likes new gadgets. The real treat though was seeing the virtual mountain of bacon we cooked up to produce enough marmalade for everyone, it was almost enough to build your own pig! One thing we were not sure of is what you can put this on. Eric seems to thing you can put this on just about everything but that might not work out the best if your having cherry ice cream. Some of the things we came up with are crackers and melted brie, burgers, hot dogs, most sandwiches, you could use it in an omelet or on sliced apples. And that train of thought got us thinking, who wants a jar of their own?

Ingredients

  • Bourbon Bacon Marmalade
  • What You Will Need
  • 2 lbs bacon
  • 2 yellow onions (chopped)
  • 3 cloves garlic (chopped)
  • 1/2 cup bourbon
  • 6 Tbs brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup maple syrup
  • 2 cups freshly brewed coffee
  • pepper and tabasco to taste
  • pressure canner
  • mason jars with new lids
Read the whole recipe on foodies at home