Bacon Jam 2.0 (revised)

Bacon Jam - Photo by JayDi Photography

Strange, right? Trust me on this.  I've been hearing about this magical condiment for quite some time now.  Then on my birthday a few weeks ago, the hubster took me out for dinner and we shared an appetizer of chicken tender sliders with ranch dressing and bacon jam.  I admit, the only reason I chose that app was to finally taste bacon jam.

We were surprised. A bit of heat from the spice, some tang from the vinegar but it tied in all the flavours so beautifully.  I now had a mission! I had to make some bacon jam of my own.  How hard could it be?

Turns out, it's not hard at all. Just a bit a prep and then it's left to simmer until it thickens. A quick buzz in the food processor and voilà, the best meat spread you'll ever have.  The jam is best served at room temperature.  I'm dying to try it on a baguette with some pears and brie.

Bacon Jam - Photo by JayDi Photography

Bacon Jam  

Prep time: 10 minutes

Cook time: 1 hour 30 minutes  

Total time: 1 hour 45 minutes

Yield: About 1½ cups

INGREDIENTS:

1 pound thick-cut bacon, cut into 1-inch pieces

1 large yellow onion, halved and thinly sliced

1 shallot, minced

5 cloves garlic, minced

¾ cup brewed coffee

½ cup water

⅓ cup cider vinegar

⅓ cup maple syrup

2 tablespoons light brown sugar

1 tablespoon honey

1 teaspoon ground allspice

1 teaspoon chili powder

DIRECTIONS:

1. Cook bacon in a large Dutch oven or heavy-bottomed pot over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

2. Reduce the heat to medium and add the onion, shallot and garlic to the rendered fat in the pot and cook, stirring occasionally, until the onion is completely softened, about 10 minutes. Return the bacon to the pot, then stir in the coffee, water, vinegar, maple syrup, brown sugar, honey, allspice and chili powder. Bring the mixture to a simmer (lower the heat if you see that it's actually boiling) and cook, stirring occasionally, until the mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail when dragged across the bottom of the pot, 1 to 1½ hours.

3. Remove from the heat and allow the bacon mixture to cool for 15 minutes. Using a slotted spoon, transfer the mixture to the work bowl of a food processor. Discard any excess fat in the pot. Pulse the bacon mixture until finely chopped, about 5 pulses, or to desired consistency. Store the jam in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.