It’s ridiculously simple to make bacon jam, and ridiculously good to eat. I can’t believe I was ever afraid of ruining bacon. It’s going on anything I can find: maybe spread on my grilled cheese, stuffed into a sweet potato, or smeared on sesame crackers with goat cheese?
Toast smeared with bacon jam, and topped with soft scrambled eggs, fresh avocado, and cracked black pepper.
Adapted from America’s Test Kitchen
- 1 pound of thick-cut bacon, cut into 1″ pieces
- 1 large yellow onion, sliced
- 1 shallot, sliced
- 5-6 cloves of garlic, smashed and chopped
- 3/4 cup brewed coffee
- 1/2 cup water
- 1/3 cup cider vinegar
- 1/3 cup maple syrup
- 2 tbsp sugar
- 1/2 tsp molasses
- 1 tbsp honey
- 1 tsp allspice
- 1 tsp chili powder
- In a large pot over medium-high heat, brown the bacon until crisp. Due to the sheer amount of bacon, this will take a while – about 15-20 minutes.
- When the bacon has browned, reduce the heat to medium and add the onion, shallot and garlic. Don’t bother removing the bacon for this, just cook it all together until the onions are soft.
- Add the rest of the ingredients and stir to combine. Let it come to a simmer, then reduce the heat until the mixture is at a very low simmer and leave it to reduce for 1½ to 2 hours. You’ll know it’s ready when your spoon leaves a clear path in the mixture when you stir it.
- Remove the pot from the heat, and let the jam cool for about 15 minutes. Then use a slotted spoon to transfer the thick mixture to a food processor fitted with the blade attachment. Try to leave as much of the rendered fat behind as you can, but don’t worry too much about getting it perfect, just embrace the fiercely unhealthy nature of what you’re making. You can discard the leftover fat; I won’t ask you to drink it. This time.
- Pulse the mixture in your food processor until it’s finely chopped, but still has some chunks left behind for texture.
- Transfer the jam to an air-tight container, and store in the refrigerator. Use on everything. Bacon jam sundaes, anyone?