Bacon Jam. BACON JAM.
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I made some lamb burgers for a BBQ and decided to give 3 condiment options – pickled minted onions, peach and cardamom chutney, and THIS SHIT RIGHT HERE.
It’s jam. It’s bacon. It’s bacon jam… made with barely any effort because most of it is done in the slow cooker. slow. cooker. bacon. jam.
It’s savory and sweet and sticky and bacon-y and can do no wrong.
DO YOU HEAR THE WORDS COMING OUT OF MY MOUTH!?
BACON JAM!!
It’s just… I mean. Here.
I guess this is a basic jam recipe, minus the fruit plus onions and coffee… or maybe not. Cider vinegar, brown sugar, bacon, coffee, maple syrup, sweet mayan onions, garlic and more bacon.
Fry up 1 1/2 pounds of bacon. At once. Takes about 20 minutes. Save all that fat in a jar and use it to make something delicious later on. (Note: can be added to ANYTHING)
Add apple cider vinegar, maple syrup, coffee and brown sugar to the onions and garlic that have been sauteing in the bacon fats.
After the sugar dissolves and it boils a bit, add the bacon back in and mix ‘er up.
Throw it in the slow cooker and wait 4 extremely patient hours while your house smells like nothing but bacon -_____-
Time to chop it up! You don’t want to puree anything here, just pulse until chopped up pretty well. How well is pretty well? I pulsed the food processor like, 6 times and I thought that was good enough.
One more shot of this just because I love how it looks.
Chopped and screwed.
Oh,you know… just a little bacon jam on some cinnamon raisin toast. You know… breakfast n’ shit.
Bacon Jam
adapted from Martha
Ingredients
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium sweet mayan 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
1 tsp ground mustard
Directions
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, ground mustard and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
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