Fresh, Homemade Bacon Blackberry Jam Recipe

Freshly made jam is super easy to make. Plus, I love the fresh taste of it

Ingredients:

12 oz bacon

1 pint blackberries (12 oz)

1/2 c brown sugar

1/2 c vinegar, white balsamic (use 1 c if not using whiskey)

1/2 c cinnamon whiskey (optional)

1/3 - 1/2 c water

3 cloves garlic

1 onion

2 sprigs thyme, picked leaves

Tools needed:

Small stock pot

Measuring cups

Sharp knife

Cutting board

Paper towel

How to make it:

Wash and dry the blackberries.

Cut the onion into a small dice and mince the garlic.

Cut the bacon into a small bacon bit size.

Pick the leaves from the thyme.

Render the bacon over medium heat in a large saute pan unit crispy and strain the fat reserving 2 tbsp. Make sure to save the rest of the fat for other purposes. The jam may contain some solidified bacon fat when cooled. If you want, you can strain off all the grease from the bacon. Use 2 tbsp cooking oil in place to the fat if desired. Place the bacon bits onto a paper towel lined plate to drain off excess fat.. Over medium low heat, sweat the onions until they start to caramelize. Once they do, add the garlic and cook the rawness off for about 1 minute. Turn off the heat.

Slowly simmering the ingredients helps the flavors develop.

In the stock pot, add the blackberries, sugar, thyme, vinegar, water, onions and garlic. Turn on the heat to medium to bring the liquid to a boil. Once boiling, reduce heat to medium low and simmer for about 5 minutes to cook off the alcohol if you are using the cinnamon whiskey. After that, place a lid on the pot and simmer 30- 45 minutes or until the blackberries have started to break down. Occasionally I press the berries with a fork to help break them down. The longer the simmer time, the more the berries will break down. If the liquid got evaporated too much, add a splash of water and/or vinegar. The jam will thicken more as it cools.

Let cool slightly and store in a mason jar. This is to be kept in the refrigerator, make sure to use it within 2 weeks of making its. This jam goes exceptionally with my savory dutch baby. I'll have a link to the blog post and video when ready.

Enjoy!

Logan