Bacon jam. A more fitting name for this concoction would be relish.
Sticky, sweet, smoky, fatty, chewy bacon relish. Boy bait.
Some girls use desserts as boy bait. I have a hunch bacon jam works better.
A slightly strange mix of ingredients including onions, garlic, vinegar, maple syrup, brown sugar and coffee slow cooks into a medley of deep, rich flavors. Trust me. The same way I trusted Martha Stewart. I was all set to abandon the coffee because. . . coffee? Hmmm.
I dumped it in at the last possible second and never looked back.
I did good.
This is tasty stuff. Unforgettable.
If your jam looks burnt like mine do not despair – it’s just the caramelization and won’t taste burnt.
According to the last step in the recipe you’re supposed to chop this to bits in a food processor. I skipped it and left it chunky. Be careful not to over-process as you want some texture to it.
I can think of 101 food items I want to eat this on (like a burger, grilled cheese, a blt, fried eggs, a turkey club sandwich, a peanut butter sandwich, on roasted chicken, stirred into chili and squash soup, with warm brie on crackers. . . I could go on but you get the idea).
Sadly, that’s more things than I have jam for.
Guess I’ll have to make more.
Slow cooked sticky, sweet, smoky bacon relish that you will want to smear on everything!
Ingredients
Instructions
- In a large skillet cook bacon over medium heat, stirring occasionally until bacon is lightly browned and slightly crispy about 20 minutes.
- Transfer bacon to a paper towel lined plate to drain. Drain off all but 2 tablespoons of grease from the skillet. Add the onions and garlic, cook until onions are translucent, about 6 minutes.
- Add vinegar, brown sugar, maple syrup, and coffee; bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon and cook about 2 minutes. Stir in bacon.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 to 4 hours. Transfer to a food processor and pulse until coarsely chopped. Let cool then refrigerate in airtight containers up to 4 weeks.
Notes
Adapted from Martha Stewart
This sounds amazing but unfortunately don’t have a slow cooker.
Ivy recently posted..Ways to use your leftover Egg Whites and Chocolate Petimezi Amygdalota Cookies
What particular jam, I’d never heard anything like thes with bacon before. It looks very good
Bye dear, have a great we
Not di Cioccolato recently posted..Se fosse…
An interesting jam! I bet it’s wonderful!
Cherine recently posted..Chocolate chip brownies
This looks irresistible! I didn’t know slow cooker can be used for making jam.
Angie@Angie’s Recipes recently posted..Roasted Pumpkin and Brussels Sprouts
I have heard of chillii jam, fist time seeing onion jam
nammi recently posted..Store cupboard Lasagne