We're about to delve into the addictive realm of sweet and savory. Furthermore- we're in breakfast mode.
Bacon jam is.....strange. Heavenly. Sinful. Everything you could ever want in a bite of breakfast and more.
But bacon jam can be a cruel mistress. The first time I made it, I wasted 2 pounds of fabulously farm fresh bacon by burning it. I was scared off from bacon jam for quite some time after that. Bacon is an expensive breakfast commodity, after all.
One day I decided that a single failed attempt couldn't be the end of bacon jam's culinary chapter. I needed to try, try again. And oh boy am I glad that I did.
- 1 1/2 pounds of bacon, cut into 1 inch strips
- 2 medium yellow onions, diced
- 3-5 cloves garlic, smashed
- 1/2 cup cider vinegar
- 1/4 cup packed brown sugar (up to a 1/3 if you like that much sweetness)
- 1/4 cup pure maple syrup
- 3/4 cup strong coffee
- Pepper and red pepper flakes
In a large dutch oven (or similar heavy bottom pot) cook bacon pieces over medium-high heat until most of the fat has rendered. This should take about 30 minutes. Monitor the bacon and adjust the heat if you feel your bacon is browning too quickly.
Remove bacon from pot and place on a paper towel lined tray. Remove all but one TB of bacon grease from the pot and reduce heat to medium. Cook onions and garlic in the bacon grease 25-30 minutes, or until lightly carmelized. Add in vinegar, brown sugar, maple syrup and coffee. Cook on high for 2 minutes, then add bacon pieces back to pot. Drop heat and simmer the mixture for 1 1/2-2 hours, or until liquid is syrupy.
Working in batches, place mix in a food processor and pulse 3-5 times or until coarsely chopped. Add back into pot and season with pepper/red pepper flakes. Continue to simmer on low for 25 minutes. Allow mixture to cool before refrigerating. Bacon jam will keep for 4 weeks.
Splendid on a toasted English muffin with cheese and an over easy egg!