DIVA'S BACON JAM

Irresistible smoky, sweet, and savory bacon jam! Slow cooking makes the onions
caramelized and the bacon just melts in your mouth. It’s magical!

Servings: 1 cup

Author:

Prep Time
45 minutes

Cook Time
4 hours, 45 minutes

Overnight Refrigeration
8 hours

Total Time
13 hours, 30 minutes

Course:

Cuisine:

American

Keywords:

Christmas bacon condiments Great Foodie Gift independence day Father's Day

Instructions

1 In a large, heavy pot, on medium high, heat the oil and cook the bacon in
batches until its lightly browned and beginning to crisp. Set aside.
2 Reduce heat to medium and add the onion and garlic to the rendered fat and cook
until very soft and translucent. Don’t burn the onion! It will taste bitter and
nasty and ruin your jam. If you burn the onion – eat the bacon and start over.
Seriously. Not even kidding.
3 Put the bacon back in the pot and add the brown sugar, coffee, maple syrup,
vinegar, pepper flakes and black pepper. Bring to a boil and reduce to a simmer
4 Simmer this, uncovered, over very low heat for 3-4 hours until it has a thick,
jam-like consistency and beautiful dark brown color. Stir every once in a while
to insure even cooking and to prevent sticking.
5 Take the pan off the heat and allow the jam cool. Transfer to a food processor
and pulse for several seconds to blend the jam. Return the jam to the pot. Cover
and refrigerate overnight.
6 Good Morning! Get the pot out of the fridge, with a spoon, scoop some of the fat
from the top of the jam and discard. Put it back on the stove and turn the heat
to low and bring it up to a simmer.
7 Taste the jam at this time. If you want it sweeter add more brown sugar, if you
want it zingier add cider vinegar, if you want some heat add more pepper flakes
or some hot sauce. Play with it to suit your taste.
8 Finally, let this cook down for about 45 minutes until almost all the liquid is
evaporated. Let it cool and place in a glass jar. Yields about 8 oz. of jam.

DIVA'S BACON JAM

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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