Hey all! I stumbled across this post in between writing my own substack, but I HAD to share this recipe:
I can for maybe 2 weeks every year. This year, I tried something my grandfather suggested: Bacon Blackberry Jam. You read that right. I live in Oregon, so blackberries are a menace here. My 2 friends and I picked alongside a creek bed and we had SO many blackberries. SO! Here's the recipe:
15 heaping cups of black berries
3lbs of bacon
6c sugar
1 pk Low-Sugar pectin
Cook ALL of the bacon the night before canning (they need to cool completely for this process). In the morning, put the bacon in a food processor to get nice, fine bacon bits. Crush your blackberries (not through a strainer --this recipe includes the pulp and seeds) or crush the blackberries while cooking. Throw everything into a pot and let it cook at a simmer for about 20-30 mins, ensure it's fairly thick in the pot before canning.
Yields: about 8 pints
IMPECIBLE on cheese and crackers, or even on your breakfast slice of wheat toast! It's also a great Christmas gift!
NOTE: I have no clue how long this jam will keep with the meat and fat in the can.
Wow, I actually had to google bacon jam after reading this, just to find out more. Thanks so much for sharing this! I love finding out about seasonal recipes that I would otherwise have NO idea about! Hope it tasted good 💫
Can’t wait to try it with the bay! I often add sage to my crumble topping because it gives a little earthiness but I’m excited to branch out in my crumble herb use. 😂
Never pick the first blackberries of the season - absolutely. We always leave them for the fairies 💚
Glad to hear it Jo! 😁
Hey all! I stumbled across this post in between writing my own substack, but I HAD to share this recipe:
I can for maybe 2 weeks every year. This year, I tried something my grandfather suggested: Bacon Blackberry Jam. You read that right. I live in Oregon, so blackberries are a menace here. My 2 friends and I picked alongside a creek bed and we had SO many blackberries. SO! Here's the recipe:
15 heaping cups of black berries
3lbs of bacon
6c sugar
1 pk Low-Sugar pectin
Cook ALL of the bacon the night before canning (they need to cool completely for this process). In the morning, put the bacon in a food processor to get nice, fine bacon bits. Crush your blackberries (not through a strainer --this recipe includes the pulp and seeds) or crush the blackberries while cooking. Throw everything into a pot and let it cook at a simmer for about 20-30 mins, ensure it's fairly thick in the pot before canning.
Yields: about 8 pints
IMPECIBLE on cheese and crackers, or even on your breakfast slice of wheat toast! It's also a great Christmas gift!
NOTE: I have no clue how long this jam will keep with the meat and fat in the can.
Wow, I actually had to google bacon jam after reading this, just to find out more. Thanks so much for sharing this! I love finding out about seasonal recipes that I would otherwise have NO idea about! Hope it tasted good 💫
Oh, it's heavenly 🤤
I'm happy I can share!
Can’t wait to try it with the bay! I often add sage to my crumble topping because it gives a little earthiness but I’m excited to branch out in my crumble herb use. 😂
Ooh sage! Interesting… I feel inspired to branch out in my crumble herb use too 😆
Blackberries are my favourite ☺️