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Cook's Illustrated Bacon Jam

Subject: Cook's Illustrated Bacon Jam
From: Sandy
Date: 9/2/2020, 3:41 PM
To: phaedrus@hungrybrowser.com

On 9/2/2020 2:28 PM, Sandy wrote:

Hi Phaedrus,
I'm trying to find a recipe for a friend. Its "Bacon Jam" and it's
in a Cook's Illustrated magazine. Not sure of date and I don't subscribe 
to it. Maybe one of your readers might know of it? I enjoy your site 
and visit almost every day, hoping I might have some of the recipe 
requests. I'm a cookbook and recipe collector, have been since the age 
of 15...many moons ago, but still collect and love searching for recipes 
for others.

Thank you, and have a great day!
Sandy

Hi Sandy,

"America's Test Kitchen" maintains an inclusive website for "America's Test Kitchen", "Cook's Illustrated", and "Cook's Country."  The site has recipes from all three, and there is a bacon jam recipe on that site. However, it is a subscription site, and I balk at subscribing to this type of site just to get a particular recipe. You might give the link to your friend - she might be willing to subscribe to it in order to get the recipe. See: America's Test Kitchen

That said, there are other bacon jam recipes. Martha Stewart has one. See: Slow Cooker Bacon Jam

I'll post this for reader input. As you say, one of my readers might have a collection of "Cook's Illustrated" magazines and might be willing to locate the recipe in them and send it.

Phaed

On 9/17/2020 5:21 PM, Sandy wrote:

Hi Phaedrus,
Thank you for posting my request. I gave a copy of the Martha Stewart recipe 
to my friend and she is going to try it, but still hoping to get the Cook's 
Illustrated version too. If I happen to find it while sleuthing through other 
recipes, etc. I'll send you a copy for your files.

Have a great day,
Sandy
---------------------------------------------  

Subject: Cook's Illustrated Bacon Jam
From: Dolores
Date: 9/21/2020, 4:02 PM
To: phaedrus@hungrybrowser.com

Subject: Cook's Illustrated Bacon Jam
From: Sandy
Date: 9/2/2020, 3:41 PM
http://hungrybrowser.com/phaedrus/m0918fa20.htm
 
I hope this is the recipe you are looking for. If you want it as a pdf, please let me know.
 
Dolores

Attachments: Bacon Jam Cooks Country 12333.docx

Subject: Bacon Jam
From: phaedrus@hungrybrowser.com
Date: 9/22/2020, 4:21 AM
To: Sandy

Hi Sandy,

One of my readers sent the below recipe, but it appears to be from "Cook's Country" rather than from "Cook's Illustrated".

Phaed


Cook's Country Bacon Jam
Serves 8 to 10 (Makes about 1¼ cups)
WHY THIS RECIPE WORKS
For a bacon lovers' jam that would be delicious on everything from biscuits to burgers to Brie, 
we started by cooking a full pound of classic-cut bacon (thick-cut bacon left tough chewy bits 
in the finished jam). From there, we browned lots of sliced onion, fresh thyme sprigs, and garlic 
in some of the bacon fat. A glug of fruity, bright cider vinegar helped cut through the richness 
of the bacon, and ? cup of maple syrup added a complementary sweetness to balance out the salty, 
smoky bacon. Adding 4 cups of water allowed us to simmer the bacon mixture for long enough to 
tenderize everything until nice and jammy. A final blitz in the food processor minced the bacon 
and yielded a spreadable jam.

INGREDIENTS
1 pound bacon, cut crosswise into ½-inch-wide strips
2 cups thinly sliced onion
4 sprigs fresh thyme
2 garlic cloves, smashed and peeled
4 cups water
1/3 cup cider vinegar
1/3 cup maple syrup
1/8 teaspoon cayenne pepper

BEFORE YOU BEGIN
Do not use thick-cut bacon in this recipe. We like cider vinegar here, but you can experiment with 
other vinegars if you like. You can use more or less cayenne to suit your preferences; the 1/8  
teaspoon we call for provides just a hint of heat.

INSTRUCTIONS
1. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 15 to 18 minutes. Using 
slotted spoon, transfer bacon to paper towel–lined plate; set aside. Pour off all but 2 tablespoons 
fat from skillet.

2. Heat fat left in skillet over medium heat until shimmering. Add onion, thyme sprigs, and garlic 
and cook until onion is softened and browned, 5 to 7 minutes. Stir in water, vinegar, maple syrup, 
cayenne, and reserved bacon. Increase heat to medium-high and bring to boil. Cook, stirring 
occasionally, until nearly all liquid has evaporated and mixture begins to sizzle loudly, 
22 to 28 minutes.

3. Remove from heat and let cool for 15 minutes. Discard thyme sprigs. Transfer bacon mixture to 
food processor and pulse until minced, 15 to 20 pulses. Serve warm.(Jam can be refrigerated for up 
to 4 days. To serve, cover and microwave for 1 minute, stirring once halfway through microwaving.)

Recipe developed for the February / March 2020 issue of Cook’s Country.


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