Sunday, March 4, 2012
That's right; I said it. Bacon Jam. It's a real thing.
It's easy to put together, and then it's completely hands-off once it goes in the slow cooker. Your not-so-hard work will be rewarded with a decadent spread for toast or biscuits in the morning or on hamburger buns at dinner.
It will also make your dog's eyes shine with hope in a way they haven't shone before.
As you could imagine, a little bit goes a long way. After seeing the amount of bacon that went into the recipe to produce such a small amout of jam, I decided to go easy on it with breakfast, but the small amount I had was amazing.
I found this recipe on Ezra Pound Cake, which she adapted from a Martha Stewart recipe. The full recipe makes 3 cups of jam, but I cut it in half and got 1 1/2 cups. The full recipe is below.
Once it's finished, store it in an airtight container in the refrigerator for up to 4 weeks. When you're ready to have some, you might have to let it sit at room temperature for a couple of minutes before it will spread easily. It gets a paste-like consistency after being chilled.
1 1/2 lbs sliced bacon, cut into 1" pieces
2 medium yellow onions, finely diced
3 garlic cloves, minced
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup maple syrup
3/4 cup brewed coffee
In a large, cast-iron skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered, about 20 minutes. Transfer bacon to paper towels to drain, and pour off all but one tablespoon of bacon grease from skillet; add onions and garlic, and cook until onions are soft, about 6 minutes.
Add vinegar, brown sugar, maple syrup, and coffee. Bring to a boil, stirring and scraping up browned bits from the skillet, about 2 minutes. Add bacon, and stir to combine.
Transfer mixture into slow cooker, and cook on high, uncovered, for 3 1/2 to 4 hours, or until liquid is syrupy. Transfer to a food processor, and pulse until coarsely chopped. Let cool, and refrigerate in airtight containers for up to 4 weeks.