Alright, I’m going to state the obvious: I’ve sort of fallen off the blogging bandwagon here. I made this bacon jam months ago and have had the pictures laying in wait for a post. Oh well, better late than never.
So, bacon jam. This is not your average condiment. Sweet, savory, smoky and umami packed. What else can you expect from bacon and onions caramelized together for an hour? Delicious.
I recommend consuming as much of this as possible when it’s just off the stove. It’s good the next day, too, but cannot compare to those first few moments of perfection.
Since it’s so packed with flavor, you’ll find a little goes a long way. Spread it over toast and top with a poached egg, swirl into a loaf of homemade bread, use as a pasta sauce, or sub it for tomato sauce on pizza. My personal favorite bacon jam application was on a burger. Grill up some jucy lucys (sandwich cheese between two uncooked beef patties, seal the edges and cook as usual for a wonderful cheesy burst with your first bite), spread the buns with bacon jam, add some veggies, wipe the drool off your lip and enjoy!
Adapted from FreshTartSteph & Minnesota Monthly
Makes about 3 cups
1 1/2 lbs bacon, sliced into 1-inch pieces
2 yellow onions, chopped
4 cloves garlic, peel and smashed
1/2 cup apple cider vinegar
1/4 cup packed light brown sugar
1/4 cup pure maple syrup
3/4 cup very strong brewed black coffee
1/2 tsp freshly ground black pepper
1. Cook bacon in a Dutch oven or heavy bottomed pot over medium-high heat. When bacon is browned, use a slotted spoon to transfer to a paper towel-lined plate. Drain all but 2 tablespoons of drippings from the pot.
2. Place pot back on the burner and adjust heat to medium. Stir in the onions and garlic. Saute until onions are mostly translucent, about 10 minutes. Stir in the bacon and remaining ingredients, and bring to a boil.
3. Turn heat to low and simmer, uncovered, until onions are meltingly soft and the liquid is thick and syrupy, 30-40 minutes. If the mixture starts to become dry, add up to 1/4 cup of water.
4. Transfer the mixture to a food processor and pulse several times or until the bacon jam is a spreadable consistency.
5. Scrape into a jar or container with a tight-fitting lid. Store in the refrigerator for up to one month.