Bacon Jam

I made this on a whim after looking for appetizer ideas for our family Easter lunch. I decided to make Bacon Jam and Brie Phyllo Cups however their bacon jam was nothing more than bacon added to apricot jam. I knew I could make something better.

This has a bit of a kick to it; adjust the sriracha to your taste. Heck, leave it out if spicy isn’t your thing.

I’m already picturing some of this jam on a slice of toast with some apple slices and cheddar cheese.

Bacon Jam
Servings: about 2 cups
Prep time: 5 minutes
Total time: 2 hours

Ingredients:

  • 1 pound smoked bacon
  • 1 cup caramelized onions
  • 5 cloves garlic, pressed
  • 1 cup coffee
  • 3 Tbsp. dark brown sugar
  • 2 Tbsp. sriracha
  • 1/4 cup apple cider vinegar, plus more to taste
  • 1/4 cup grade B (now called Grade A Dark/Robust) maple syrup

Directions:

  1. In a glass 2-cup measuring cup combine the coffee, brown sugar, sriracha, vinegar and maple syrup. Stir until the sugar is dissolved. Set aside.
  2. Chop bacon into 1″ pieces. Place a large, heavy-bottomed pot, such as a dutch oven, over medium-high heat. Add the bacon and cook until the bacon is lightly browned and starting to crisp. Move the bacon to a paper-towel-lined bowl and pour off the rendered bacon fat.
  3. Return 1 tablespoon of the bacon fat to the pan and add the caramelized onions and garlic. Stir into the bacon fat and cook until you start to smell the garlic. Add the liquid ingredients and combine. Scrap the bottom of the pan to release any bacon fond that may have been created at the beginning.
  4. Bring the mixture to a simmer and return the bacon to the pan. Simmer over low heat for about 2 hours, stirring periodically.
  5. Allow the mixture to cool, in the pan, for 20-30 minutes. Reserve about a 1/2 cup and set it aside. Transfer the rest into a food processor and process until smooth. Add the reserved bacon mixture and give it 1 or 2 pulses just to combine.
  6. Taste and season with salt, pepper, sriracha or vinegar to your own taste.
  7. Store in an air-tight container and enjoy.

Notes:
I use caramelized onions because I had them on hand. You could also thinly slice enough yellow or sweet onions so you have about 3 cups and cook them in step 3 with a generous pinch of salt for 10-15 minutes over low heat. Then add the garlic and continue from there.

This recipe is heavily influenced by this one I found on Pop Sugar along with 4 or 5 others I looked over that had similar combinations.

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