DIY Jam and Bacon in 20 Minutes or less


Cherry JamTwo things that make breakfast better...jam and bacon. Right? What if you are out of one or both? If you have mushrooms on hand and any sort of berries (even frozen) you are good to go.

Yep, I know, you're probably thinking WHAT? How can you possibly make bacon and jam from these ingredients.

Vegan BaconWe are actually talking about two vegan recipes.  Vegan? Yep, even the bacon. This is not pork, or meat of any kind, but it still has the same smoky, sweet/salty flavors contained in bacon that cause even the most dedicated vegan to occasionally reconsider.

I'm not going to post a recipe for the "bacon"'s so completely easy. In fact, if you can roast veggies, you can make this bacon.

Preheat the oven to 375 degrees. For bacon bits like I've made, remove the stems from shiitake mushrooms and slice into 1/4" thick slices. Toss with grapeseed oil then a big sprinkle each of sea salt, organic sugar and smoked paprika. Bake at 375 until the mushrooms are crispy. To make bigger pieces that appear more like strips of bacon, thinly slice portabello mushroom caps (after removing the stem). Brush the oil on each piece with oil, then mix the seasonings together and sprinkle evenly on each mushroom slice.

Cherry Jam VignetteNow for the jam. We were making what we have coined "French Breakfast" this morning and realized we didn't have any jam. My disbelieving youngest thought the idea was shot and was talking about different breakfast options. I, of course took it as a challenge and by the time we had the bread toasted and the softened butter mixed with a little sea salt, we had freshly made cherry jam. Oh, by the way, the gluten free French bread pictured is from this recipe and is fabulous! It does not taste gluten-free but it is. Crusty on the outside and soft in the middle!

Quick Cherry Jam
Author: Christi Flaherty
  • 2 cups frozen or fresh cherries (or any kinds of berries)
  • 1/2 cup sugar
  • juice of 1/2 lemon
  1. Bring all of this to a boil and turn to medium low then let it simmer for 20 minutes (or maybe less) or until very thick. Transfer to a jar. That's it!
Use any berries you have in place of cherries.[br][br]This cannot be canned so although you can multiply this recipe, don't make more than you can eat in a week or so. Also, the more you make the longer it will take.