Grilled Bacon-Cheddar Bratwurst with Bacon Jam, Adam Puchta Winery
Served at the 2015 Wild Bacon Wine Trail
Sweet & Savory Bacon Jam
An amazing condiment on burgers and brats.
2 pounds hickory-smoked, thick-cut bacon, diced ¼-inch pieces
2 cups bell pepper, diced
1 jalapeno, diced (optional)
4 cloves garlic, minced
1 cup onion, diced
2 cups brown sugar
½ cup maple syrup
1 tablespoon molasses
1 ½ cup apple cider vinegar
1 cup water
Crushed red pepper, to taste
Combine all ingredients in a Dutch oven. Bring to a boil and reduce heat and let simmer for 2 – 2½ hours or until desired consistency. Let cool then transfer to an airtight container.
Bacon jam can be refrigerated for up to one month. Best served at room temperature or slightly warmed.
Tomato Jam
Especially tasty on a BLT sandwich, grilled brat or on a crostini with a smear of goat cheese.
2 cans (28 oz, each) diced tomatoes
2 cups diced onion
1 cup tomato paste
½ cup apple cider vinegar
1 cup apple jelly
red pepper flake
salt
Combine all ingredients in a large stock pot. Bring to a boil and reduce heat and let simmer for 2 – 2½ hours.
This jam keeps for ages (up to 6 months) in the refrigerator. Funnel the jam into jars, let cool and pop it into the fridge.
