September 17, 2012 by hoosieroutwest
I made bacon jam the other day. That’s right, bacon . . . jam. It sounds gross but I promise its delicious. Unfortunately, I didn’t take any pictures.
Why don’t I have any photos? For one, I wasn’t sure it would taste good. Second, I was cooking a ton of food for our friends’ birthdays. Three of our good friends – Lucy, Sam and Dan – all have a birthday in September. So we decided to celebrate them all at once with a Birthday Trifecta party!
I made mini hot dogs with homemade mustard, caramelized onion dip, zucchini dip, homemade crostinis, meatballs and veggies and dip along with the bacon jam. Hence the lack of time (and energy!) to take pictures.
I served the bacon jam at room temperature with crostinis and topped it with tomatoes. One of the party guests suggested to also use it in a BLT with avocado – which sounds delicious!
So while the idea of bacon jam may gross you out I promise its delicious. It’s bacon-y, smokey and just a tiny bit sweet (maple syrup sweet, not saccharine sweet). I advise everyone to try it once, if you don’t like it I’ll take any extra off your hands!
adapted from America’s Test Kitchen Feed
Makes about 1½ cups
1 pound thick-cut smoked bacon, cut into 1 inch pieces
1 large onion, sliced thin
5 garlic cloves, minced
1 shallot, minced
¾ cup coffee
½ cup water
1/3 cup apple cider vinegar
1/3 cup maple syrup
2 tablespoons brown sugar
1 tablespoon honey
½ teaspoon cloves
½ teaspoon cinnamon
Pinch of nutmeg
1 teaspoon chili powder
Add bacon to large Dutch oven and cook over medium-high heat, stirring occasionally, until crisp – about 20 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate, leaving rendered fat in pot.
Return pot to medium heat – add onion, garlic and shallot. Cook, stirring occasionally, until onion is translucent, about 10 minutes. Return bacon to pot and stir in coffee, water, vinegar, maple syrup, sugar, honey, cloves, cinnamon, nutmeg and chili powder. Bring to simmer and cook, stirring occasionally to prevent scorching, until mixture achieves jammy consistency, about 1 ½ hours.
Remove from heat and allow mixture to cool for 15 minutes. Once cool, use slotted spoon to transfer mixture to a food processor, leaving behind excess fat. Pulse until finely chopped, about 5 pulses, or until the mixture has reached desired consistency. Serve immediately or refrigerate for up to 2 weeks.
The bacon jam is best served at room temperature. It can be stored in the refrigerator for 2 weeks, or frozen in an airtight container for up to 1 month.