‘Scuse me?? What??
That’s right. Bacon. Jam.
I don’t remember how Bacon Jam came onto my radar, but I am eternally grateful it did. Now, I should probably start by saying that bacon hasn’t entered my house in nigh on two years. My son, like all men, is crazy for the stuff, but I switched, under the radar, to turkey bacon a couple years back, and he never cottoned on. But this… this is pure indulgence. This is not calorie-counting, this is full-on, full-fat deliciousness. But it’s a condiment, it’s not like you’ll be eating it by the spoonful out of the jar or anything. (Cut to image of Rebecca guiltily eating spoonfuls of Bacon Jam out of the fridge at 3 am.)
It’s super easy to make, too. I used my beloved crock pot. If you have tried my pulled pork recipe and loved it, you will also love this. It belongs in the same category: smoky, sweet, bacony, and with a touch of acid. It’s really more of a chutney or a relish than a jam, but no matter what you call it, it’s delicious.
And what exactly do you do with the finished product??
- Spread on toast for breakfast, or crostini for an appetizer/Hors d’oeuvre.
- Use it as a condiment on burgers.
- Use it inside a grilled cheese.
- Three words: Bacon (Jam), Lettuce, Tomato.
Bacon Jam (original recipe: Martha Stewart)
- 1 1/2 pounds sliced bacon, diced up into 1″ pieces
- 2 medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
Saute the bacon in a large frying pan. It doesn’t need to be crispy-eating cooked, just a bit browned on the edges.
Remove the bacon with a slotted spoon and allow to drain on paper towels. Remove all but about a tablespoon of the fat from the pan.
Add the onions and garlic, and allow them to saute at a low heat. Again, you don’t really need tons of caramelization, you’re just taking the raw off of them.
De-glaze the pan with the vinegar, sugar, coffee and maple syrup. When everything is all incorporated, add back in the bacon and give it a stir, then transfer the whole works to your crock pot.
Cook on low for 3 hours.
Finally, pulse the final product in your blender, or go at it with your immersion blender. You don’t want the texture to be smooth, but consistent with a few chunks. Store in the fridge.
Things that could make this recipe better: molasses? booze? something spicy like chili? It’s pretty amazing as is, though…