To those new here (which would be… all of you) a warning: There will be deliriously unhealthy food here. There will be wholesome, nurturing cooking here. There will most definitely be crazy ideas, harebrained schemes, and madness. Therefore, given the divinity of bacon, it seemed only fitting to start off with: bacon jam.
So far, I’ve only used this on grilled cheeses, which it raised from simply amazing to absolutely divine, and I’m sure it would be great on a burger, toast, english muffin with a fried egg, on a baked potato, or even simply with cheese and crackers.
This recipe is from America’s Test Kitchen’s newest DIY cookbook, found here: http://www.amazon.com/The-Americas-Test-Kitchen-Cookbook/dp/193649308X and the recipe itself is here: http://www.americastestkitchenfeed.com/recipes/homemade-bacon-jam/
So, with no more ado, we start:
First, I got out my Dutch oven and started cooking up some bacon.
Next, I removed the bacon and cooked the onions and garlic in the bacon grease (mmm bacon grease).
Then after that was cooked, I added the bacon back to the pot. It became a tangled mess of delicious bacon, which is fine.
Then the coffee, water, apple cider vinegar, maple syrup, honey, allspice, and chili powder got added.
Simmer for an hour and a half, remove from heat and cool for 15 minutes, then YOU should follow the directions and use a slotted spoon to transfer to a food processor. I already had the immersion blender out, so used a turkey baster to remove the fat, and blended it right in the pot. Extra dishes at 2am? No thanks.
Once I got the consistency I liked, it was done! And hot damn is that some amazing savory jam. I also want to thank my friend Denise for convincing me this HAD to be done tonight, and helping make it.
Makes about 1½ cups
Bacon jam is best served at room temperature. It can be stored in the refrigerator for 2 weeks, or frozen in an airtight container for up to 1 month.
1 pound thick-cut smoked bacon, cut into 1-inch pieces
1 large onion, sliced thin
6 garlic cloves, minced
¾ cup coffee
½ cup water
⅓ cup apple cider vinegar
⅓ cup maple syrup
2 tablespoons brown sugar
1 tablespoon honey
1 teaspoon allspice
1 teaspoon chili powder
1. Add bacon to large Dutch oven and cook over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving rendered fat in pot.
2. Return pot to medium heat, add onion and garlic, and cook, stirring occasionally, until onion is translucent, about 10 minutes. Return bacon to pot, and stir in coffee, water, vinegar, maple syrup, sugar, honey, allspice, and chili powder. Bring to simmer and cook, stirring occasionally to prevent scorching, until mixture achieves jammy consistency, about 1 ½ hours.
3. Remove from heat and allow mixture to cool for 15 minutes. Once cool, use slotted spoon to transfer mixture to food processor, leaving behind excess fat. Pulse until finely chopped, about 5 pulses, or until mixture has reached desired consistency. Serve immediately or refrigerate for up to 2 weeks