Bacon jam
(from Lisalouisville’s recipe box)
I used this to make excellent BLTs. But it is a fine condiment for other sandwiches, or to top anything, such as a grilled fish, or salad, that just cries out for a little bacon.
Categories: Dressings and Sauces
Ingredients
- 1 pound good quality bacon, cut into 1-inch pieces
- 1 large yellow onion, peeled, halved and thinly sliced
- 1/4 cup brown sugar
- 2 tablespoons chopped garlic
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 cup brewed coffee
- 1/4 cup sherry vinegar
- 1/2 cup bourbon
- 1/4 cup maple syrup
- 1/2 cup ketchup
Directions
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In a saucepan cook the diced bacon over medium-high heat until about 75 percent cooked.
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Pour off about 3/4 of the bacon fat.
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Add the onions and cook, stirring now and then, until very soft, 6-8 minutes.
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Stir in the brown sugar and cook until onions are caramelized — soft, browned and nicely covered in the melted sugar.
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Add the garlic, cinnamon, nutmeg and cayenne and cook for 5 minutes.
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Add the coffee, vinegar, bourbon and maple syrup and turn the heat to medium-low and cook until thick but not quite dry.
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Stir every 15 minutes or so to prevent sticking and burning.
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Add the ketchup and cook for 5 more minutes.
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Let cool for 15 minutes, then process in a food processor by pulsing 10-15 times or until you reach your desired consistency.
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Store in the refrigerator for up to 2 weeks. Makes about 1 pint of jam.