Tag: bacon

Sometimes, when I hear of a recipe, I just can’t get it out of my head and it preoccupies my thoughts for all waking (and sometimes sleeping) hours. This is one of them. I mean. Bacon. Jam.

Seriously.

Ingredients

1 1/2 pounds sliced bacon, cut into 1-inch pieces
2 medium yellow onions, diced small
1/4 cup cider vinegar
1/4 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
Tabasco sauce (according to taste)
Black pepper to taste

Directions

1. In a heavy cast-iron pot, fry the bacon in batches until lightly browned and beginning to crisp.
2. Fry the onion in the rendered bacon fat on medium heat until translucent.
3. Add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.

Yield 1 1/2 cups

1 pound thick-cut applewood smoked bacon, cut into 1″ pieces
1 large sweet onion, cut into 1/4″ thick slices
3 tablespoons light brown sugar
1/4 teaspoon allspice
1/4 teaspoon cinnamon
Pinch fresh grated nutmeg
Pinch ground cloves
1/2 teaspoon dry chipotle powder
1/4 teaspoon smoked paprika
1/2 cup strong brewed coffee
1/4 cup apple cider vinegar
1/2 cup good quality whiskey
1/4 cup maple syrup
1 tablespoon hot sauce

In a large skillet over medium high heat cook the bacon pieces until the begin to crisp at the edges but are still soft in the center, about 1 – 1 1/2 minutes per side.  Set aside to drain.  Pour all but one tablespoon of the bacon drippings from the pan.

Lower the heat to medium-low and add the onion and brown sugar.  Cook until the onions are well caramelized, about twenty minutes.  Add the spices and cook an additional five minutes.

Add the liquid ingredients and the bacon to the pan.  Increase the heat to medium heat bring the mixture to a boil, then reduce the heat to low and simmer for about two hours.  Check the mixture every 30 minutes.  If the mixture becomes too dry add a few tablespoons of water.  You want the final mixture to be moist and very sticky.

Let the mixture cool slightly them put it into the bowl of a food processor, or blender, and pulse about 20 times, or until it reaches your preferred consistency.  (I prefer mine slightly chunky so you really notice the bacon)

Enjoy, or store in an airtight container in the refrigerator for up to a week.