Bacon Jam. BACON JAM.
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!?
It’s just… I mean. Here.
adapted from Martha
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
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.