The first time I tried cooking this, I was skeptical. I love strawberry jam and I love bacon, but as independent ingredients. I haven’t tried putting them together, EVER, not even in sandwiches. And then here comes this recipe. Warning: this is sinful.
Our friend Katrina over at In Katrina’s Kitchen has this to say about this recipe:
“I just couldn’t help myself. The first moment I had some bacon in the house I ran to the kitchen to make strawberry candied bacon! I have never done the whole bacon-in-dessert thing until just now (I’m a late-bloomer). Oh you must try it- you MUST!”
I always say this—I am not a fan of food crossovers. If you’re an ingredient for dessert, you can’t be an ingredient for a main course, or vice versa. Strawberry is for dessert. It can’t be for bacon! But in this recipe—IT CAN BE! IT CAN BE! IT CAN BE!
Ingredients
1 pound Kirkland bacon
1/4 Cup Trader Joe’s strawberry jam or strawberry pie filling
2 Tablespoons Domino brown sugar
Instructions:
Preheat oven to 350° F.
Line a baking sheet with foil. Place a baking rack on top (or use a broiling pan so that the bacon fat can drain off).
Coat bacon slices in jam or pie preserves. Sprinkle with brown sugar.
Bake until crispy (15-20 minutes depending on the thickness of your bacon). Let cool and drain on paper towels.
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Quick Tip: You can use raw or the packaged/cooked bacon. If using the precooked bacon check after every 5 minutes so that it doesn’t burn.
Thanks again to In Katrina’s Kitchen for this amazing recipe.
