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.”
- 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
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.
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.
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.