Boozy Rosemary and Peach Bacon Jam

Fills: 2 x 470 ml glass jars/ 4 x 230 ml glass jars

Prep Time:   15 min

Cook Time:   1.5  hours

Accessories: Enameled Cast Iron Dutch Oven Round,

 Ingredients:

  • 600 gr, wood smoked streaky bacon, finely sliced
  • 15 ml olive oil
  • 4 brown onions, finely chopped
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2 teaspoons crushed garlic
  • 600 gr, in season peaches, sliced
  • 3 tablespoons finely chopped, fresh rosemary
  • ¼ cup water
  • ¼ cup bourbon
  • ¼ cup balsamic vinegar
  • ½ teaspoon salt

Method:

  1. Heat the Big Green Egg by filling the firebox with Big Green Egg All Natural Lump charcoal and lighting it with the GreenFire Eco-firelighters.
  2. Place the Cast Iron grid on top and set up for direct cooking i.e. no convEGGtor.
  3. Once the Big Green Egg reaches 300 degrees Celsius, place the Enameled Cast Iron Dutch Oven in the Egg to heat up.
  4. Heat the olive oil and place the chopped bacon in the hot pot, allowing to cook and fry for 30 minutes.  Keeping the lid closed, check on the bacon and stir the pot to prevent burning.
  5. Once the bacon has just become crispy, scoop it out with a heat resistant, slotted spoon, leaving the cooking fats behind.  Set aside bacon.
  6. Next up, fry the brown onions in the hot cast iron pot – for about 7 minutes until soft and translucent.
  7. Now add the sugar, maple syrup and garlic – and allow to caramelize – simmering for a good 10 – 15 minutes.
  8. Remove the fried onions from the cast iron pot with your slotted spoon, leaving all cooking liquids behind and set aside.
  9. Next up, place the peaches, rosemary and water in the pot, and allow to simmer with the lid closed for 15 minutes, until soft.
  10. Add the bourbon, balsamic vinegar and salt.  Mix.
  11. Now bring the fried bacon and onions back to your pot and give it all a good mix through.
  12. Close the daisy wheel and the vent at the bottom of your egg, to reduce the temperature to 150 degrees Celsius.
  13. Simmer the bacon jam for another 30 minutes, stirring in intervals, until the jam is fully incorporated and sticky.
  14. Remove the cast iron pot from the Egg using your Pitt Mitt High Heat gloves, and leave to cool before scooping it into glass bottles.
  15. Store in a fridge for up to two weeks.

 

 

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