It’s not the most beautiful thing I’ve ever made…but who cares? It’s bacon jam! I’ve had this recipe tucked away for awhile. I admit I thought it sounded pretty ridiculous when I saw the name, but after I read through the recipe I realized it would actually be quite lovely. Salty and smoky, of course, but also sweet and tangy. Now that I’ve made it I can say that it’s all of those things, plus pretty perfect smeared on toast and topped with a poached egg.
After I made it, I saw a spicy version on the excellent blog Homesick Texan. If bacon jam laced with chipotles sounds good to you—it certainly does to me!—check out her recipe.
Adapted from Foodie with Family
Makes about 3 cups
1 1/2 lbs. bacon sliced into 1-inch pieces
2 yellow onions, peeled and thinly sliced
4 cloves garlic, smashed and peeled
1/2 c. apple cider vinegar
1/4 c. packed light brown sugar
1/4 c. pure maple syrup
3/4 c. very strong brewed black coffee
1/2 tsp. freshly ground black pepper
Cook bacon in a Dutch oven over medium-high heat. When bacon is browned, use a slotted spoon to transfer to a paper towel-lined plate. Drain all but 2 Tbsp. of drippings from the pan.
Place Dutch oven back on the burner and adjust heat to medium. Stir in the onions and garlic and saute until onions are mostly translucent, about 10 minutes. Stir in the bacon and remaining ingredients and bring to a boil.
Turn heat to low and simmer, uncovered, until onions are meltingly soft and the liquid is thick and syrupy, 30-40 minutes. If mixture starts to become dry, add up to 1/4 c. water.
Transfer the bacon and onions to a food processor and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar or container with a tight-fitting lid. Store in the refrigerator for up to one month.