Yep, that’s right: I’ve even figured out a way to add bacon to my fruit jam. Don’t knock it until you’ve tried it. This is super easy and no canning equipment is needed. If you are not a fan of blueberries, blackberries work really well, too. Also, sugar quantities can change depending on the ripeness of your fruit, so taste along the way, increasing the amount of sugar if needed.
Heat a large saucepan over medium heat. Add the bacon and cook until golden brown and crisp, about 8 minutes. Remove the bacon to a large plate lined with paper towels. Pour the fat into a container and save for another use. Do not clean the pan; the crispy bits on the bottom will be used in the jam.
In a separate large saucepan over high heat, combine the sugar and
Add the blueberries, increase the heat to high, and cook, stirring occasionally, until the blueberries are very soft, about 7 minutes.
Transfer the blueberry mixture to the pan that the bacon was cooked in. In a small bowl, whisk together the cornstarch and
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