Blueberry Bacon Jam

Although only recently has such a recipe become fashionable again, meat and fruit presented as a sweet dish has ancient roots.  A few Egyptian texts referred to meat preserved with honey. Then during the Victorian Era, mincemeat was all the rage. Grinding bits of beef or venison with dried fruits and strong spirits to create a pastry filling.  Over the years, such labor intensive recipes fell out of favor when people began to consume more ready made products.  A relatively new growing interest in more traditional foods has sparked a creative revival.  This blueberry bacon jam recipe is my contribution to that revival.

Blueberry Bacon Jam

2 lbs. Bacon

2 Large Yellow Onions

1 Bulb of Garlic

1 1/2 C. Dried Blueberries

1/2 C. White Wine Vinegar

1/2 C Brown Sugar

1 C. Strong Coffee

1 C. Rogue Dead Guy Whiskey

3/4 C. Maple Syrup

Use a medium sauce pan.

Chop the bacon finely. Slightly frozen helps.

Start Rendering the bacon until browned, and just starting to crisp.

Reduce the heat, and discard all but 1/4 C. of fat.

Finely chop the onions and add to the pan with the bacon.

Crush the garlic and add it.

Caramelize the onions, garlic, and bacon over medium low heat.

Occasionally add a few tablespoons of water to deglaze and promote color development.  Allow it to reduce out.

When caramelized, reduce heat to low.

Add the brown sugar, and blueberries.

Add the coffee, syrup, and vinegar stirring slowly.

Carefully add the whiskey to avoid flare up.

Simmer on low heat reducing nearly all the liquid out.

It should be thick, but not entirely dried out.

Not to sound obvious, but jam like.

Cool completely and store in the food safe container of your choice.

This is a super fun recipe to play with.  You could change the fruit, or the alcohol.

You could take this bit of culinary decadence a step further with bear bacon.

This jam is a fun multiuse condiment. Enjoy with biscuits, or on a burger.

I have not been paid by Rogue Spirits to endorse their brand.

They are just a cool Oregon distillery that makes a quality product.

I'm not saying I'd turn down a bottle or ten if it showed up.

Check with your local liquor merchant for availability.

http://www.rogue.com/rogue_spirits/dead-guy-whiskey/

Blackberry Jam & Blackberry Syrup

Blackberry season is upon us.  Here in the Lower Rogue River valleys wild blackberries grow to amazing proportions and have a sweet berry citrus flavor.  Many locals go out and pick dozens of flats for pies and preserves.  Here are a few ideas for your harvest.

Blackberry Jam

4 Lbs. Fresh Berries

2c. Sugar

Juice of 1 lemon.

Zest of 1 lemon

1 Pkg. Pectin

Rinse your fruit lightly in ICE COLD WATER

Take 1 pound of fruit and slowly simmer with 1/4 c. water.

When fruit is mostly cooked through, remove from heat and slowly mix in sugar until dissolved.

Place remaining fruit in a mixing bowl large enough to allow thorough mixing.

Pour slightly cooled cooked fruit and sugar mixture over the raw fruit.

Add the juice and zest.

Evenly sprinkle pectin over the fruit.

Gently fold fruit to incorporate the pectin.

Use a jar funnel to full the STERILE jar of your choice.

Fill mostly full and secure with lids.

They will keep in the fridge for about 3 weeks.

Or put I plastic containers and freeze for up to a year.

Add finely diced Fresh Jalapeno for a little kick.

Strain the seeds for a Jelly

Blackberry Pancake Syrup

2 Lbs. Blackberries

4 c. Sugar

2 c. Water

1 Bottle Light Corn Syrup (any brand)

Crush and mill berries to remove seeds. (A strainer works in a pinch if you don't have a food mill)

In a large enough sauce pot to accommodate the ingredients coming to a boil, add all the ingredients.

Slowly bring up to a light simmer. (Starts bubbling mere seconds after stirring.)

Simmer for about 10 minutes uncovered. (So it won't boil over & make a mess)

Keep an eye on the heat. The goal is to render it food safe & VERY lightly caramelize the sugar.

Allow to cool and fill a few STERILE pretty bottles for yourself or as a gift.