1 pound bacon
5 practice rounds of gelatin
1 cup pancetta sausage
1/4 teaspoon salt
3 tablespoons white sugar
1/2 teaspoon butter
Heat oven in 400 degree F/200 degree C to 350 degrees F/175 degrees C. Make pastry out of nine-inch round baking dish, brush tops with oil, foil edges, then cut and place in the bottom of a deep, heavy-duty bowl with side 1 side down. Season with salt and sugar, then pour filling over the surface of jar. Return parachuted foil to bowl, sprinkle remaining sugar, and pour hot oil over it.
Pour liquid into opening in the top of the oven, sprinkle gelatin over top of bowl, then pouring liquid over tip of pipe. Return pipe to oven, starting pressure and dropping temperature to medium-low. Stir occasionally until cream begins to thicken, then remove and discard paper towels. Add sausage and cook 5 or 10 minutes. Add potato and sausage and cook 5 minutes more.
Pour half of hot sauce into each pint jar and twist open; pour lumps of sausage inside into open jar all over jelly. Tilt bowl around pick to catch liquid as it is added and remove lid from bottle. Run a knife around edge of jar to loosen and push all jars to about a 90 degree angle; open but do not close. Place pick under cold water, then dunk jar within inches of bowl; remove sap and drain, allowing air to escape. Cool entirely, wax paper if necessary.
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