BACON JAM
A magical cross between ketchup and fruit preserves, but with bacon, this jam just might be the king of all condiments. The rich flavor of bacon is complemented by hints of coffee, citrus, maple syrup, and bourbon.
Makes about 2 cups Total time: 3 hours
Ingredients:
- 1 pound sliced bacon, cut crosswise into 1/2-inch pieces
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup brewed coffee
- 1/2 cup cider vinegar
- 1/2 cup orange juice
- 1/4 cup pure maple syrup
- 2 tablespoons light brown sugar, packed
- 1 teaspoon orange zest
- 1/4 teaspoon ground ginger
- 1/8 teaspoon freshly ground black pepper, or to taste
- 1/4 cup bourbon
Step 1
Heat a large heavy skillet or Dutch oven over medium-high heat. Cook bacon until it starts to brown, 10 to 12 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate. Drain off all but 2 tablespoons of the bacon fat in skillet.
Step 2
Reduce heat to medium. Add onions and garlic and cook until onion begins to soften, about 5 minutes, stirring frequently so garlic does not burn. Return bacon to skillet and add coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger, and pepper. Reduce heat to low and simmer for 45 minutes. Transfer mixture to a food processor and pulse briefly until finely chopped. Return mixture to pan and cook for another 15 minutes, stirring occasionally. Add bourbon and gently simmer for 30 minutes more, or until jam is thick, syrupy, and dark in color; if at any point the mixture starts to stick to the bottom of the pan and starts to look more like paste than jam, add water, 1/4 cup at a time. Remove from heat and let cool slightly. Refrigerated in an airtight container, bacon jam will keep for 3 to 4 weeks.
Step 3
Excerpted with permission from Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More!
by Lindsay Landis and Taylor Hackbarth, published by Quirk Books.
