I am SO EXCITED about The Paleo AIP Instant Pot Cookbook. As a contributing author, I was given the opportunity to peruse the entire book and I am being totally honest with you when I say I was blown away. I kept saying “Oh! I can’t wait to make that recipe.” over and over and over. I have to admit to you that I’m a bit of a cookbook hoarder. I love cookbooks (both in print and ebook format) but sometimes I’m disappointed that they contain only a few recipes that I would actually make.
THIS cookbook is different. The ingredients are easy to obtain and the meals are weeknight-friendly creations that look delicious. The recipe I am sharing with you now is one of my contributions and a sneak peek of what you will find in The Paleo AIP Instant Pot Cookbook.
To celebrate the launch of The Paleo AIP Instant Pot Cookbook, we are giving away an INSTANT POT!! Scroll down to enter!
Bacon Orange Cherry Jam is an easy condiment to make and it pairs well with just about any protein. Serve alongside fish or burgers, stuffed under the skin of a chicken or turkey, or inside a center-cut pork chop, or even use as a topping for AIP pizza crust. Stay tuned – because I will be posting recipes very soon featuring this Bacon Orange Cherry Jam. To make this jam SCD and GAPS compliant, substitute honey for the maple syrup.
This is one of over 140 recipes in The Paleo AIP Instant Pot Cookbook.
Shared on Allergy Free Thursday.
- 1 lb. bacon, diced
- 1 red onion, coarsely chopped
- 1 clove garlic, peeled and chopped
- 5 cups frozen cherries or fresh pitted cherries
- 1 cup unsweetened applesauce
- ⅓ cup maple syrup
- 1 teaspoon orange zest
- ⅓ cup orange juice
- Press the saute button on the Instant Pot. When hot, add bacon and stir occasionally to crisp evenly. One crisp, remove to paper towel-lined plate and set aside. Remove all but about 2 tablespoons of the bacon grease and discard or set aside for later use.
- Add onion and saute until soft. Add garlic and stir until fragrant, about 30 seconds. Add the cooked bacon, cherries, applesauce, maple syrup, orange zest, and orange juice. Stir well. Cancel the saute function.
- Close and lock the lid. Press "manual" for high pressure. Set cooking time to 6 minutes. Once the time is up, quick release the pressure (using the instructions on page 7).
- Press the saute button again and allow mixture to boil, stirring frequently to prevent burning. Reduce the liquid until thickened to a little less than 4 cups. Cancel the saute function.
- Allow mixture to cool slightly, then use an immersion blender or high-speed blender to puree mixture until pureed but still chunky.
- Spoon into clean glass jars and allow to cool completely. Once cooled, cap the jars and refrigerate. Will keep at least one week refrigerated.