Sunday, February 6, 2011

Bacon Jam


Bacon. Jam.

So easy to make and so addictively delicious, you'd be a fool to pass this one by. I know because I almost did. It's been making "the rounds" on food blogs. And I watched all my friends make it - Rebecca, Krysta, Amy, Blythe, Paula (pictured on Facebook) - before I finally gave in and made a batch for myself.

And now I mourn the weeks I lost to bacon jam-less-ness.

Make it. Make it now. You will not regret it.

Bacon Jam

Ingredients

3 pounds bacon
4 yellow onions, thinly sliced
8 cloves garlic, smashed with the side of a knife and peeled
1 cup light brown sugar
1 cup apple cider vinegar
1/2 cup pure maple syrup
12 ounces very strong brewed black coffee
1 teaspoon freshly ground black pepper

Method

Cut the bacon slices into one inch strips.



Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned.


Use a slotted spoon to transfer the bacon to a paper-towel lined plate.


Drain off all but 2 tablespoons of the bacon drippings (save the rest in a jar for another use, you don't want to get rid of it!).


Place the Dutch oven back over medium-high heat and add the onions and garlic.


Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent.


Add the remaining ingredients.


Turn the heat to high and bring mixture to a boil, stirring frequently.


Boil hard for 2 minutes, then stir the bacon into the pot.


Reduce heat to low. Simmer, uncovered, stirring occasionally, until the onions are ultra soft and the liquid is thick and syrupy. At a bubbly simmer, this took about 3 hours for me.


About halfway through...


Almost there...


This is what you want. The liquid is almost gone and it's nice and thick.


Once it is done simmering, remove the dutch oven from the heat and let stand for 5 minutes. Transfer the mixture to a food processor and pulse until it is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid.



Serve on fresh baked bread with a runny egg.



Or on a burger... or a sandwich with avocado and turkey... or a pulled pork sandwich... or...

NOTES

Sweet, peppery, spreadable bacon... do I really need to say more?!