Sunday, July 3, 2011

Bacon Jam

I just heard about this wonderful spread for the first time last week.  I saw it and had to make it.  I searched the internet and found that it has been around for awhile especially in the south.  All of the recipes are about the same.  Blogger, Foodie With Family uses the jam to spread on toast for breakfast.  The best way to describe the taste is just like old fashion baked beans without the beans.  I smeared some on a hamburger tonight and it was out of this world. I used a package of ends and pieces bacon as I was going to dice it up anyway, and mistakenly grabbed sweet onions instead of yellow onions.  I think I would have like the yellow onions better. 

Bacon Jam

3 lbs. bacon
4 large yellow onions, (1.5 pounds), diced
8 cloves garlic, peeled and finely chopped
1 cup cider vinegar
1 cup light brown sugar
1/2 cup maple syrup
1 1/2 cup strong brewed black coffee
1 tsp. ground black pepper
1/2 tsp. liquid smoke

Dice bacon and add to a heavy stock pot or dutch oven and cook over medium heat.  Cook bacon, stirring frequently until the bacon is browned (it will start foaming at this point).  With a slotted spoon, remove bacon and drain onto a paper towel lined plate, set aside.  Drain all but 2 tablespoons of the bacon oil into a heat proof container (use for something else, or discard).  Place pot back on medium heat and add onions and garlic.  Stir well and cook until the onions are translucent.  Add the remaining ingredients and bring to full boil.  Reduce heat to medium low and simmer for about an hour.  The mixture will reduce to a syrupy consistency.  Remove from heat and allow to cook for about 5 mins.  Transfer mixture to a food processor with the blade attachment and pulse several times until the mixture is thick and a little chunky.  Pour into containers with lids and store in refrigerator for up to one month. 

Yields 6 half-pint containers.

Dice bacon and add to pot over medium heat until crispy.

Remove bacon from pan with slotted spoon and place onto paper towel lined plate, set aside.
Chop onion

Chop garlic

Add onion and garlic to pot with 2 tablespoons of bacon fat.

Cook over medium heat until onions are translucent.

Add remaining ingredients and bring to boil.

Simmer until liquids have reduced to a syrupy consistency.

Remove from heat and allow to cool for about 5 minutes.  Transfer to food processor and pulse several times until a jam like consistency and still a little chunky.  Cover and refrigerate for up to one month.

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