Bacon Jam - Three Varieties

By Grazor

Ingredients

• 1 lb bacon, cooked* and chopped
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 cup strongly brewed coffee
• 1/4 cup apple cider vinegar

Preparation

Step 1

my favorite method for cooking bacon is baking it in the oven at 400F(200C) for ~20 minutes. The bacon cooks evenly, there are no lingering smells, and cleanup is a snap!
First step is to cook the bacon (as mentioned in the previous step) and saute the onions and garlic (might as well use up that bacon fat!). Chop up the bacon, and combine with the onion, garlic, coffee, and vinegar.

Next I added the remaining ingredients to make the three different variations, so choose your favorite!

Each variation included the following additions.

Variation 1:

* 1/2 cup brown sugar
* 1/4 cup pure maple syrup


Variation 2:

* 1/4 cup brown sugar
* 2 tablespoons hot sauce
* 1/4 cup maple syrup
* 1/4 teaspoon smoked paprika
* 1 tablespoon red wine vinegar


Variation 3:

* 1/2 teaspoon allspice
* 1/2 teaspoon unsweetened cocoa
* 1/4 teaspoon cinnamon
* 1-4 chipotle peppers (packed in adobo sauce)
* 2 teaspoons adobo sauce
* 2 teaspoons ancho chili powder
* Ground pepper to taste


The pots were then brought to a boil and reduced to a simmer to stew over low heat for up to 4 hours, stirring every 30 minutes or so, until reduced.

The first variation reduced to a really thick type of sludge, the others were more liquidy. I wish there were a word for sludge that has a positive spin to it, as this was my favorite of all three. Reduce the jam to whatever viscosity of sludge you prefer!