Bacon Jam 14-Oct-2012

“Bacon is the beginning of a sweet, savory, and smoky spread that’s just irresistible on a biscuit, with crusty bread, or added to scrambled eggs. The flavors of onion, maple syrup, and bourbon whiskey add complexity.”

Ingredients:

• 2 pounds bacon, cut into 1-inch pieces
• 1/2 cup bacon drippings
• 2 large yellow onions, cut into very thin slivers
• 1/2 cup brown sugar
• 1/4 cup garlic, minced
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup bourbon whiskey
• 1 cup brewed coffee
• 1/2 cup sherry vinegar
• 1/2 cup maple syrup
• 3/4 cup ketchup

Directions:

1. Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.

2. Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.

3. Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.