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Bacon Jam: Submitted by: Robert Losee | Date Added: 31 Aug 2014
Listed in: Preserves & Sauces

1 ½ pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, cut into smallish dice (4 cups)
3 garlic cloves, peeled and smashed
¾ cup strongly brewed coffee
½ cup cider vinegar
½ cup packed dark brown sugar, or less to taste
¼ cup maple syrup (the real deal, please)

Cooking Instructions

OGM! My lovely wife made this for my birthday. SOOOOO GOOD! I immediately started rationing and made it nine months before running out. Especially delightful as a condiment to juicy grilled burgers. I MUST HAVE MORE!

1. In a large skillet over mediumish heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.

2. Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.

3. If making this on a stove top, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours.

If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.

4. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulging.

Based on a recipe at Leite's Culinaria

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