I’ve been writing this blog for 18 months now. Currey has been a faithful taste tester, web designer and photo editor. He offers me endless encouragement and is my sounding board for ideas and recipes. He’s been actively involved every step of the way. While out to dinner, he will comment about recreating a dish at home but he’s never presneted me with a recipe and a request to make it.
Until last week. He was at work and someone brought in Bacon Jam. They were raving about how delicious it tastes and even opened the jar for all to smell. Currey came home, gave me a cup of coffee and then disappeared upstairs. He returned shortly, beaming, with my laptop.
He had found the recipe on Foodie with Family, a blog that I have recently found and absolutely love! (You should totally go check out Rebecca’s Blog! You’ll love her writing and stunning photography in addition to endless new recipes to try!) He requested ever so sweetly that I make this Bacon Jam in the coming weeks.
In an effort to focus on giving, Currey and I don’t exchange gifts but I knew that making this Bacon Jam would be a special gift to Currey this season. He loved it and has continued to rave about just how amazing this jam is.
Please note that this recipe takes some time. It’s a spend the morning in the kitchen kind of recipe. Although it’s not all active cooking, mine took about 3 hours from start to finish. It was so worth the time and energy and I’ll make this recipe time and time again.
Recipe from Foodie With Family
ingredients
3 pounds bacon
4 large yellow onions, peeled and thinly sliced
8 cloves garlic, smashed with the flat side of a knife and peeled
1 cup cider vinegar
1 cup packed light-brown sugar
½ cup pure maple syrup
1½ cups very strong brewed black coffee
1 teaspoon freshly ground black pepper
instructions
- Cut the bacon slices into one inch strips. (I used kitchen shears, which made this step really easy!) Place a Dutch oven over medium heat. Once hot add the bacon. Cook the bacon, stirring frequently, until the bacon is browned. (Mine was on the stove top for about 30 minutes). Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon grease.
- Increase the heat to medium-high then add the onions and garlic. Stir well and reduce heat to medium. Cook bout 8 minutes or until the onions are translucent.
- Add the remaining ingredients to the Dutch oven. Gently stir then decrease the heat to low.
- Bring jam to a boil, stirring frequently. Allow to boil hard for 2 minutes then add the cooked bacon.
- Simmer uncovered until the onions are so soft they break when stirred and the liquid is think and syrupy. While the jam simmers, stir occasionally to keep the jam from sticking to the pan. If needed, add ¼ cup water at a time to keep jam from sticking.
- Remove the Dutch oven from the heat and let stand for 5 minutes.
- Pour the jam into a large food processor that has been fitted with a blade. Pulse several times or until the Bacon Jam is a spreadable consistency. Scrape into a jars or a container with a tight fitting lid. Store in the refrigerator for up to one month or in the freezer for up to 6 months.
- Can be served cold, room temperature or warmed.