Not yer grandma’s Jam and Marmalade

Jam AND Marmalade.

I did them both.

But hold the scones and clotted cream.

This is Bacon Jam.

And Oxtail Marmalade.

The bacon jam is unctuously smooth from so many hours of slow cooking. Smokey and lightly salty from the bacon. With a sweet edge from the maple syrup and brown sugar. And a definably hot finish due to a healthy dose of Sriracha sauce.

Very nice.

The Oxtail Marmalade combines the unquestionably best tasting part of the cow, bottles (yes, plural) of port, bottles of syrah wine, and tons of veal stock. All cooked down until this liquid turns to a thick marmalade consistency, some five plus hours later. Caramelized carrots and shallots add some additional body to the marmalade. Not a cheap endeavor.

But the result is beyond awesome. This is the stuff of dreams.

If you dream of savory wonderfulness, like I do.

I serve the Bacon Jam and the Oxtail Marmalade on toasts, with a caramelized Cipollini onion along for the ride.

Extraordinary flavors.

For those willing to give them a try!

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