Let’s face it, at this rate, the first Allons-Eat! recipe collection is likely to be a love letter to savory jams. We can’t get enough of them because they’re so wonderfully, incredibly delicious, easy, multifunctional and satisfying. This version is all of the above, because “hello!”…bacon. So many obsessions in one (or ten) jar(s). And don’t feel like you need a PhD in canning to tackle any of these recipes. Make it, cool it, pour it in a jar, then start taking bets on how long it will be before it’s gone. Simple and potentially profitable.
This version features tender shallots that have been infused with thyme and then caramelized in rendered bacon fat. We’ll wait while you compose yourself…. Adding a little sugar helps facilitate the caramelization and balances the acidity of the balsamic vinegar. There’s also no law that says you can’t fold that crispy, crumbled bacon back into the mix, but if you’re anything like us, you probably had it as a snack while the jam was cooking down. We feel you.
Once the liquid has reduced, you have a sweet, tangy, smoky jam that is fantastic on its own with crostini or crackers, but the real magic happens when you get creative. Some of our favorite uses for these jams—this one in particular—are as a topping for burgers (it pairs spectacularly with crumbled bleu cheese, btw), as a glaze for grilled meats, folded into mashed potatoes or polenta for a whole other level of yum!, or mixed with shredded cheese and used as the filling for an omelet.
The possibilities are endless. That’s why we love them and always have a jar of one or more varieties on hand. Unexpected guests? No worries. Just toast up some baguette slices (gluten free or regular), spoon on a little savory jam, top with a bit of creamy or crumbly cheese and you have an instant hors d’oeuvre that will make people think you have Martha Stewart on speed dial. Until our next foray into the world of savory jams—so a few weeks or so—enjoy.
Inspired by The Healthy Living Marketplace.
- 4 slices bacon
- 1 pound shallots, thinly sliced
- 5 - 6 fresh thyme sprigs
- kosher salt and black pepper, to taste
- ¼ cup granulated sugar
- ¼ cup balsamic vinegar
- 1 cup vegetable stock (in a pinch, water works too)
- In a heavy duty pot over medium heat, cook the bacon until crisp, about 5 - 7 minutes. Remove the bacon and reserve for another use.
- Reduce heat to medium-low and saute shallots with the thyme until translucent, about 5 minutes. Add sugar and salt and pepper to taste, and cook for another ten minutes.
- Add vinegar and stock and increase heat to medium. Once liquid comes to a boil, reduce heat to low and simmer until liquid is nearly evaporated, about 15 minutes.
- Season to taste with more salt and pepper if necessary. Serve at room temperature or store in canning jars.
Leave a Reply