Bacon Jam

By carvalhohm

Ingredients

• 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
• 2 medium yellow onions, chopped
• 3 garlic cloves, peeled and minced
• 3/4 cup strong brewed coffee
• 1/2 cup balsamic vinegar
• 1/2 cup packed dark brown sugar, or less to taste
• 1/4 cup pure maple syrup (the real deal, please)
• 1 teaspoon sea salt, or to taste

Details

Servings 4

Preparation

Step 1

The first step is to cut the bacon crosswise into one-inch pieces and cook them in a large skillet, stirring occasionally until the fat is rendered and the bacon is lightly browned, about 20 minutes.

Carefully transfer bacon to a sieve so the fat can drain off. Reserve one tablespoon of the bacon fat.

Chop two large onions. Add the tablespoon of bacon fat, chopped onions and garlic to the hot skillet. Allow this to cook until the onions are translucent, about 7 minutes.

Add the strong brewed coffee, balsamic vinegar, brown sugar, sea salt and maple syrup and bring to a boil; cooked stirring and scraping up any browned bits from the skillet, for about 2 minutes.

Add the cooled bacon, stir to combine, reduce the heat to a bare simmer and cook uncovered, until the liquid is almost completely evaporated and turns syrupy.

Or, transfer to slow cooker and cook on High for 3 to 4 hours; Low for 6 to 7 hours.

Once this bacon concoction has cooled slightly, hit it with an immersion blender (transferring to a food processor then pulsing until coarsely chopped works as well) and pulse just to smooth it out a bit—relish consistency.

Spoon into sterilized jars.

Yield: 4 cups.

The recipe doubles well, but will take a longer cooking time for it to thicken.

Tag text: Put on anything like toast eggs pancakes sandwiches crackers bread potatoes burgers waffles steak meatloaf—anything and everything you can think of or just eat straight out of the jar. Keep refrigerated.

HOW TO USE BACON JAM

Serve Bacon Jam on crostini on eggs, meatloaf, sandwiches and potatoes. Wow.

Bacon Jam is especially satisfying straight out of the jar, too

Store Bacon Jam in the refrigerator up to 2 weeks, and in the freezer up to 4 weeks.