Bacon Jam

By 1For_Him

Bacon jam bruschetta. Bacon jam focaccia. Bacon jam smeared on hot dogs, burgers or grilled cheese sandwiches.
The recipe easily adapts to taste preferences. For example, omit the jalapenos and red pepper flakes for a milder jam or reduce the brown sugar for a more savory preserve. The mixture needs your watchful eye and an occasional stir as it simmers and reduces, changing from a soupy concoction

Ingredients

• 1 pound smoked bacon, pre-sliced
• 1 large onion
• 1 jalapeno pepper or to taste (optional)
• 2 large cloves garlic
• 1/4 cup dark brown sugar, firmly packed
• 3/4 cup brewed coffee
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 1/4 cup bourbon
• 1/4 cup water
• Black pepper, freshly ground, to taste
• 1/2 teaspoon red chili pepper flakes or to taste (optional)

Preparation

Step 1

1. Preheat heavyweight saucepan or Dutch oven on medium heat. The pot’s capacity should be around 3-quarts.

2. Prep work:
» Cut bacon into 1-inch strips
» Cut onion in half. Cut each half into ¼-inch slices
» Dice jalapeno pepper (for less heat, remove ribs and seeds)
» Chop garlic cloves

3. Add bacon to pot. Fry until fat renders and bacon is lightly browned and beginning to crisp. Transfer bacon to plate lined with paper towels and let drain. Pour off all but one tablespoon of bacon fat.

4. Add sliced onions and jalapeno peppers to pot. Saute on medium heat until tender, about 5 to 10 minutes. Stir in chopped garlic and saute until fragrant, about 10 seconds.

5. To onion, jalapeno and garlic mixture, add dark brown sugar, brewed coffee, apple cider vinegar, balsamic vinegar, maple syrup, bourbon, water, black pepper and red pepper flakes. Stir well to combine and deglaze pot. Bring to a boil and cook for 2 minutes, stirring constantly. Add bacon and stir to combine. Mixture will be soupy. Reduce heat to a simmer. Continue to cook, uncovered, for 1 to 1-1/2 hours, stirring occasionally, until liquid becomes thick and syrupy.

6. Remove pan from stove. Cool for about 30 minutes.

7. Spoon mixture into food processor bowl. Pulse 3 times in 1-second pulses. Taste the jam. If it’s too chunky, pulse 1 to 2 more times. Do not over-process. The jam should have chewy bits of bacon throughout.

8. Spoon bacon jam into glass jars with tight lids. Store in refrigerator for up to 3 weeks.