March 28, 2011
This stuff is really good.
I originally saw the recipe for bacon jam on the blog Foodie with Family. It was one of those moments where I knew I'd have to try it, or the idea would forever gnaw at me. I needed to get it over with. The sooner, the better.
I halved the recipe, and still managed to fill a few half-pint jars. We kept one jar, and gave two away as prizes for game night last week. I'll be making this again, but I'll probably use less brown sugar next time. I wanted it just a tad less sweet, but everyone else seemed to really like it as-is.
1 1/2 lbs. bacon, cut into 1-inch strips
2 large yellow onions, thinly sliced
4 cloves garlic (I used a whole head), crushed
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup maple syrup
3/4 cup very strongly brewed black coffee
1 teaspoon freshly ground black pepper
Toss the sliced bacon into a dutch oven or heavy-bottomed pot over medium-high heat. Cook until the bacon browns, then turn off the heat, and transfer the bacon with a slotted spoon to a paper towel-lined plate.
Note: Instead of dumping out the excess bacon fat, pour all but 2 tablespoons into a jar to store in the refrigerator for later use.
Reheat the pot, and add the onions. Cook, stirring occasionally, until they are translucent. Add the garlic and cook for another minute. Add the rest of the ingredients, and turn up the heat. Allow the mixture to boil, stirring the whole time, for about two minutes. Then turn the heat down to medium-low, add the bacon back in, and simmer until the mixture cooks down and the liquid has thickened into a syrup.
Turn off the heat, and let the mixture cool for about ten minutes. Pour into a food processor, and pulse a few times until the mixture becomes a spreadable consistency. Funnel the mixture into jars, and store in the refrigerator for up to one month.