~By Regan Jones, RD
If I have to explain to you why we chose food-in-a-jar for this month's ReDux, I'm gonna assume you've never been to Pinterest.
Remember how last week I said Orange is the New Guacamole? Well this week I say Food-in-a-jar is the new Kale Chip. Food trends fascinate me sometimes... and this obsession we have all of sudden with everything in a jar is no exception.
If you ever followed my blog The Professional Palate, you likely heard me talk about my Mawmaw Ween. When it comes to food in a jar, she was ahead of her time. As far as I can recall, she ALWAYS put her leftovers in jars. I'm not sure if she was before her time on the whole BPA and plastics issue, if she liked how many she could cram in her 'fridge (Mawmaw had clutter issues, to put it mildly) or maybe she just had an abundance of jars from years of canning. Whatever the case, this whole renaissance of jars has made me think of her and her affinity for the jar.
Unfortunately, a lot of what I'm seeing in jars these days wouldn't meet her standard (or mine) for everyday good for you. That's why the ReDux is "Raising the Bar on the Jar." Here's my contribution:
Doesn't sound exactly healthy, but don't judge too quickly.
This all purpose condiment/spread is power-packed with flavor. A little salty from the bacon, a little sweet from the cherries... it's actually low in added sugar and not that high in fat (for a bacon-based spread, of course). And a little goes a long way - use it as a spread in a grilled panini (brie and arugula anyone?), a topping for your favorite canape (how about over sliced zucchini and a dollop of Greek-style yogurt?) or even warmed and served over a grilled chicken breast or pork tenderloin. Seriously... this stuff is equally as delicious as it is versatile.
What about you? Ever tried Bacon Jam? Are you hoarding jars at home to have a Pinterest jar party
Be sure to check out what the other ReDuxers are packing away in their jars this month, too.
A healthy twist on a popular bacon jam recipe. This would make a great homemade gift for the holidays! Tweet this
Cherry Bacon Jam
1 1/4 cup (20 servings)
- 1/2 pound sliced bacon
- 1 red onion, chopped
- 1 teaspoon chopped garlic
- 12 ounces (about 2 1/2 cups) frozen cherries
- 1/2 cup apple cider vinegar
- 1/3 cup vodka
- 2 Tablespoons maple syrup
- 2 Tablespoons unsweetened applesauce
- 1 teaspoon Dijon mustard
- In large skillet over medium-high heat, cook bacon until crisp. With slotted spoon, transfer bacon to paper towels to drain.
- Remove all but 1 tablespoon of bacon fat from skillet, reserving fat for another use if desired. Add onion and garlic to skillet, and cook, stirring, until softened, about 2 minutes.
- Add cherries, vinegar, vodka, maple syrup, apple sauce and mustard to skillet.
- Bring mixture to boil; reduce heat and simmer until thickened, stirring occasionally (about 10 to 15 minutes.)
- Place bacon and cherry mixture in bowl of food processor; pulse until very finely chopped and fairly smooth.
- Store in a jar in refrigerator for up to 2 weeks.