Flavour Saver
The Australian Women's Weekly Food|Issue 51 2019

Making your own flavour-packed jams, pickles and sauces in a slow cooker is a cinch – here’s how!

Flavour Saver
BACON JAM

PREP + COOK TIME 7 HOURS MAKES 5 CUPS

1kg rindless bacon slices, sliced thinly, excess fat trimmed

3 brown onions (450g), sliced thinly

4 cloves garlic, sliced thinly

2/3cup (160ml) cider vinegar

2/3cup (150g) firmly packed brown sugar

2/3cup (160ml) pure maple syrup

1 tablespoon wholegrain mustard

4 sprigs fresh thyme

1 teaspoon instant coffee granules

1/3cup (80ml) warm water

1 Heat a large frying pan over medium-high heat. Cook bacon, in batches, until browned lightly. Drain on paper towel.

2 Transfer bacon to a 4.5-liter (18-cup) slow cooker. Add onion, garlic, vinegar, sugar, syrup, mustard, thyme, coffee, and the water; stir to combine. Cook, covered, on high, for 6 hours. Discard thyme; skim excess fat. Season with pepper.

3 Process bacon mixture until finely chopped, but not pureed. Spoon hot jam into hot sterilized jars; seal immediately. Label and date jars when cold.

PICKLED ONIONS

PREP + COOK TIME 3 HOURS (+ REFRIGERATION) MAKES 6 CUPS

1kg baby brown onions

½ cup (140g) cooking salt

2 cups (500ml) boiling water

1 cup (250ml) cold water

2 cloves garlic, bruised

1 teaspoon whole black peppercorns

3 cups (750ml) white wine vinegar

1 cup (250ml) white vinegar

1 cup (220g) caster sugar

6 sprigs fresh rosemary

6 sprigs fresh thyme

2 dried bay leaves

هذه القصة مأخوذة من طبعة Issue 51 2019 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة Issue 51 2019 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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