Bacon Jam
Recipe from the Cooking School at Jungle Jim's
The picture shows a double batch. I had to, otherwise it would have been even harder to give any away for Christmas gifts :)
Warning, this is a lengthy undertaking, and your house will smell of bacon and love no matter whether you remember to turn on the exhaust fan or not (especially this time of year).
Mmmmm, bacon!
1-1/2 pounds sliced bacon, cut
crosswise into 1-inch pieces (applewood smoked)
2 medium onions, small dice
3 garlic cloves, smashed, rough
chop
1 teaspoon chopped chipotle
pepper in adobo sauce
1/2 teaspoon ground black pepper
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee or beef
broth
In a large skillet, cook bacon over medium heat, stirring
occasionally, until fat is rendered and bacon is lightly browned, about 15
minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour
off all but 1 tablespoon fat from skillet; add onions and garlic and cook until
onions are translucent, about 5 minutes. Add chipotle pepper, black pepper,
vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and
scraping up brown bits from skillet with a wooden spoon. Add bacon and stir to
combine.
Transfer mixture to a large saucepan and simmer, uncovered,
over low heat, stirring occasionally, for about 1-1/2 hours until liquid is
thick and syrupy. Transfer to a food processor and pulse until coarsely
chopped. Cool and refrigerate in airtight containers, up to 4 weeks.
Makes about 2-1/4 cups
Warm up slightly to serve on crackers or crostini.
