I haven’t really posted in a while, probably because nothing to momentous has occurred of late.
Today, I made Bacon Jam.
What is Bacon Jam?
It’s Jam. Made of bacon.
Can you even FATHOM IT?
I couldn’t, when I saw the recipe on Pinterest. It freaked me out. I had to make it. But I hesitated, because what if it was a waste of 1 1/2 pounds of bacon!?
IT WAS NOT.
It started out looking like this.
Then like this:
And ended up tasting like this:
What the heck. I’ll share the recipe. It came from Martha Stewart, because she is an evil crafting witch.
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee (We are non-coffee-drinkers so I used Pero)
- 3 Tablespoons chopped pickled jalapenos
- 1 Tablespoon Molasses (I did this because I only had light brown sugar and fake maple syrup) Next time I might even add more…
HOW TO MAKE:
STEP 1In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
STEP 2Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped (I just used my immersion blender) Let cool, then refrigerate in airtight containers, up to 4 weeks.
This post is dedicated to Kathy Lee Gifford.