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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 1/2-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.

------------------------------------------------------------------------

On 9/22/2020 10:41 PM, Dolores wrote:

I do apologize for not paying attention when the request was "Cook's Illustrated" and 
I sent "Cook's Country." I went back and checked Cook's Illustrated and found nothing 
listed, but did find the same recipe also listed under America's Test Kitchen. 
  
The America's Test Kitchen recipe said the recipe came from their book Foolproof 
Preserving.
  
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & 
More Paperback – Illustrated, April 26, 2016

by America's Test Kitchen 

https://www.amazon.com/Foolproof-Preserving-Jellies-Pickles-Condiments/dp/1940352517

Dolores

Hi Dolores,

No problem. Perhaps the original requester was mistaken about which magazine it was in.

Phaed