Maple Bacon Jam

I have to thank my Food and Wine magazine for bringing Bacon Jam to my attention. How it has managed to escape our radar, I have no idea. Smoky bacon and espresso, sweet maple syrup, tangy cider vinegar....how can it not taste delicious?!? There were a couple of versions on the web: a slow-cooker recipe from Martha, a slightly tweaked version from Not Quite Nigella sans slow-cooker and a spicy chipotle recipe from Homesick Texan. As I love maple syrup, I opted for the Not Quite Nigella recipe.

Maple Bacon Jam

adapted from Not Quite Nigella

Ingredients

1 pound bacon

1/4 tsp of liquid smoke or to taste
4 cloves garlic, chopped
1 medium brown onion sliced
1 tablespoon brown sugar
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
Black pepper and salt to taste

Siracha hot sauce to taste

Extra water

Directions

1. Cut bacon cut into 1 inch pieces and fry in a non-stick pan.

2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring. 

After 1 hour:


After 2 hours:

4. When ready, cool for about 15-20 minutes and then place in a food processor. 

Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.

The bacon jam was SO yummy! I did find it too sweet though so I've adjusted the recipe above to include only 1 tablespoon of sugar instead of 3. This can seriously go on anything! Some serving options:

• Plain and simple on some crackers or bread with sharp cheese
• Sandwich form with tangy goat cheese, salty prosciutto and peppery arugula
• Smeared on toast and topped with a fried or poached egg
• In a grilled cheese sandwich

 Guess what everyone is getting for Christmas this year?!