Bacon jam

Bacon jam is new to us. We read about it while perusing a popular food magazine that starts with an Everyday and ends with a Food. But we didn't go with her recipe, so no need to promote someone that doesn't need promoting here, is there?

Anyway, we couldn't stop thinking about Bacon Jam. What would it taste like? Coffee and syrup and onions? Really?

So we finally had to make it. And the verdict: it's...intense. Rich. All consuming. While you're eating bacon jam, you kind of forget that there's a whole world spinning around you. You get lost in the sweet, spicy universe in your mouth.

We were inspired by Not Quite Nigella's recipe, but modified it a bit. Namely, we took out the sugar. That plus the maple syrup was just too much for us. We wanted the savory to shine through a little more. Also, we skipped the food processor, because it's simpler to not use it and because we like our jam a little chunky.

We introduce our version of Bacon Jam!

Rating: 3/4 assed (teetering toward 1/2 assed though)

Here's what you need and how you do it

1 pound bacon

3 cloves garlic

1 onion, minced

1/2 teaspoon chipotle pepper plus adobo sauce it comes in

1 cup coffee

1/4 cup apple cider vinegar

1/8 cup maple syrup (or to taste)

Black pepper to taste

1/4 cup water, or slightly more depending on consistency

Cook bacon in skillet until just done. Drain, reserving 1 tablespoon bacon fat. Remove bacon. Add garlic and onion. Cook about five minutes until onion is tender. Here you have a choice. You can add bacon back in, chipotle, coffee, vinegar, syrup and pepper and let it all simmer for two hours on your stovetop. Or you can transfer it all to a slow cooker where you'll set it on low and let it go for 3 to 4 hours. Either way, your house is going to smell divine!

If simmering on stovetop, keep checking and stirring from time to time. At about the one hour mark, we stirred in the 1/4 cup of water. You may need to add water a little more frequently, but this worked for us.

When it's cooked down to a chocolately looking mass, remove from heat and let cool.

Serve on bread, burgers, crackers, pancakes...the opportunities to use bacon jam are endless.

For a printable version of this recipe, click here.

Comments

[Sky]

This sounds awesome! Is the bacon sliced in rashers? Do you cut it into small pieces or leave it in rashers?

[Celin Stenner]

How do we store Bacon Jam? How long will it stay good in the refrigerator?

[Caroline]

It sounds strangely fantastic. The idea of bacon jam sounds scary, but the recipe itself makes it seem like there is nothing I wouldn't like about it! Thanks for going a little bit 'out there' with something a little unusual!

[Half Assed Kitchen]

Store in an airtight container in the fridge. It should be good for one to two weeks.

[vanessa mcgrady]

Steve is practially peeing himself on this one.

[LK]

Thanks for this recipe! Made some of this tonight, and it is absolutely incredible. Love that smoky flavor.

I added a little mustard to mine, and I think this caused me to have a bit more liquid, so I had to reduce it over the stove after blending.

[kcinnova]

I know it's a terrible thing to say to someone who lives in a home with a peanut allergy... but I can't help it: my college son is going to love this on a PB sandwich.
Thanks to you, I now have a special gift for him for Christmas!

[Cactus Petunia]

Oh my. I can't wait to make some. Thanks!

[Cate O'Malley]

I think you have just convinced me of a sudden need to make bacon jam.

[Marina]

If simmering on the stovetop, should I cover it between stirs or leave it open?

[Half Assed Kitchen]

We kept ours uncovered. But you could probably go either way.

[Lgtm0915]

I HAVE GOT to make this!

[leendadll]

I'm all over the idea of making this - but what should I put it on, considering that I can't eat bread (and don't have a boyfriend)?