Paleo Recipes – Cavegirl Cuisine

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Bacon Jam from “Just Be Kitchen”

Bacon Jam from “Just Be Kitchen”

Ohhh ~ to live in Denver! Even though I don’t live close enough to pop in and see Jennifer and Chef Britt, they are letting me share their Bacon Jam recipe that tops one of the fan favorites, the Crave Burger!
Today, Co-CFOs (Chief-Foodie Officers) Jennifer Peters and Chef Brittni Morris bring their scratch-kitchen Paleo concept, Just BE Kitchen, to Denver. Located in between Denver’s LoDo and LoHi neighborhoods, Just BE Kitchen aims to help guests BE all they can BE by nourishing their bodies and souls in a loving, mindful space.
With a mission to serve mindful mouthfuls from a conscious kitchen with kindness on a plate, Peters and
Morris have more in mind that just a place to grab some grub. In addition to food made with love and care from scratch, Just BE Kitchen aims to be a home away from home for its guests. Says Peters, “We want everyone to feel nourished and cared for when they are here. We want our guests to be able to have a ‘mindful moment’ at Just BE Kitchen, and feel like they are doing something good for their minds and bodies. Food is the vessel for the experience we want to create, because food is at the heart of total well-being.” Just BE Kitchen is Denver’s only full-menu restaurant whose menu is completely Gluten-Free and Paleo.

Ingredients

  • • 1 pound bacon
  • • 5 cloves garlic, minced
  • • 1 medium yellow onion, small diced
  • • 4 tablespoons apple cider vinegar
  • • 1 cup pineapple juice
  • • 3/4 teaspoon black pepper
  • • 1.5 teaspoons chopped thyme, stems removed
  • • 1/2 teaspoon salt

Directions

1. Chop the bacon and cook in a Dutch oven or heavy bottom pot over medium heat. Cook until crispy.
2. Add in onions and garlic, mix well. Cook until onions and garlic are caramelized reaching that deep brown color. Stir often.
3. Add thyme, black pepper, and salt.
4. Deglaze the pot with apple cider. Reduce Au Sec (until nearly dry).
5. Add pineapple juice and cook until jam becomes sticky.
6. Taste and adjust seasoning if necessary.
7. Enjoy!

Ingredients

  • 1 pound bacon
  • 5 cloves garlic, minced
  • 1 medium yellow onion, small diced
  • 4 tablespoons apple cider vinegar
  • 1 cup pineapple juice
  • 3/4 teaspoon black pepper
  • 1.5 teaspoons chopped thyme, stems removed
  • 1/2 teaspoon salt

Directions

1. Chop the bacon and cook in a Dutch oven or heavy bottom pot over medium heat. Cook until crispy.
2. Add in onions and garlic, mix well. Cook until onions and garlic are caramelized reaching that deep brown color. Stir often.
3. Add thyme, black pepper, and salt.
4. Deglaze the pot with apple cider. Reduce Au Sec (until nearly dry).
5. Add pineapple juice and cook until jam becomes sticky.
6. Taste and adjust seasoning if necessary.
7. Enjoy!

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