Bacon Jam

Bacon Jam

1 ½ lbs. bacon (I used thick cut peppered bacon from North Country Smokehouse)
2 medium yellow onions, finely diced
One tart apple, cored, peeled and chopped
3 garlic cloves, minced
½ c cider vinegar
½ c dark brown sugar
¼ c + maple syrup
½ c bourbon
¼ c coffee
½ t chipotle chile, ground
½ t ancho chiles, ground
½ t salt

Cut the bacon crosswise into matchsticks.  Cook over medium-low heat until much of the fat is rendered and the bacon is crisp.  You’ll probably need to divide the bacon into two or three parts to effectively cook it.  Remove bacon and drain well.

Drain off most of the grease and reserve for another use.  Add diced onions to the pan and cook until translucent and softened.  Add the garlic and sauté just until fragrant, then add bacon and stir to combine, then add the remaining ingredients.  Bring to a boil while stirring to remove delicious crusty bits from the pan.

Scrape the pan thoroughly into a crock pot and cook for about 4 hours until thick and syrupy.  Remove and process in a food processor or blender until slightly chunky,

Allow to cool slightly and taste for seasoning adjustments (I added a but more maple syrup).  Transfer to smaller containers.  Use or freeze within a month.

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