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

1 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
cup strongly brewed coffee
cup cider vinegar
cup packed dark brown sugar, or less to taste
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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