Bacon Apple Jam is an epiphany of taste

This is a certifiable OMG - “Oh. My. Gawd.” moment.

I knew that everything is better with bacon, including the Mo’s bacon chocolate bars from Vosages. But this is so…. so…. more.

The other night I told my step-daughter (she calls and chats while on her way through the Bay Area commute traffic … handsfree, of course) that I wanted to make something like this. Ronda said that the foodies where she works had tried something similar, from an online source, and were positively swooning over it.

I knew which one, and thought - if they can do it, so can it. Cheaper. Better.

She gave me her blessing, saying that it was a truly noble cause. Everything being better with bacon, of course.

Since discovering the Pomona Pectin, I’ve been able to open up my jam making creativity exponentially. You simply don’t need to follow all that fussy recipe stuff as with the regular jam making process using the Certo pectin, and you can ditch over half the sugar.

This was going to be the real test of the Pomona Pectin.

The results were so outstanding that I immediately made a second batch that was even better than the first. It’s rather like a chutney, but it’s … it’s got freakin’ bacon in it.

(swoon.)

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Low sugar jams are a hit

Although store brand fruit jams actually have more sugar,  due to manufacturing processes and the use of highly processed ingredients like high fructose corn syrup, than my homemade versions, I’ve always wanted to be able to make my popular jams with less sugar.

I don’t think sugar is particularly bad - when consumed in responsible quantities - but even the seven cups or so that goes into the average batch of jam always struck me as a lot.

A while back, I needed to make a couple batches to keep Rancho Maven going until the summer fruit harvest, and needed some pectin. Since I was in Whole Foods, I browsed by what they had.

Hmmmm. What the heck is Pomona’s Universal Pectin?

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