Categories: conserves, jams, jelly, marmalades, preserves
Ingredients
- 1 lb. bacon, cut into 1/2 inch pieces
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup brewed coffee (may omit, this as it gives a bit of a burnt taste for some.)
- 1/2 cup cider vinegar
- 1/2 cup orange juice
- 1/4 cup maple syrup
- 2 Tbsp. packed brown sugar
- 1 tsp. orange zest
- 1/4 tsp. ground ginger
- 1/8 tsp. ground black pepper or more to taste
- 1/4 cup bourbon
Directions
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heat a large heavy skillet or Dutch oven over medium- high heat. cook bacon, stirring occasionally, until it starts to brown, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Discard all but 2 Tbsp. of the bacon drippings., until onion begins to soften, about 5 minutes. Return bacon to pan and add the coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger and pepper. Reduce heat to low and simmer 1 hour, stirring occasionally. (If a smooth texture is desired, simmer the mixture for 45 minutes, transfer mixture to a food processor and pulse to finely chop, then return to pan and cook 15 minutes more.) Add bourbon and simmer 30 minutes more or until mixture is thick, dark and syrupy. If mixture starts to stick to the bottom of the pan or look more like paste than jam, add 1/4 cup water. Remove from heat and let cool slightly before transferring to an airtight container and refrigerating. Will keep, refrigerated for 3 to 4 weeks.
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Reduce heat to medium. Add onions and garlic and cook, stirring frequently