Would you agree with me when I say that bacon makes everything better? If you answered yes, then stay with me.
There was, and still is, a ton of bacon flavored products out there from toothpaste to vodka. As much as I am a lover of bacon, I’m not satisfied with imitation flavorings or faux offerings. I want the whole hog and I want recipes that really showcase it!
Say hello to bacon jam.
Not too long ago I tried my hand at making bacon bourbon butter. The sweet, savory, and slightly boozy combination turned out well and paired wonderfully with toast and cheddar buttermilk biscuits. But I asked myself, why stop with the bacon?
This bacon spread has a smoky, full flavor from the caramelized onions, garlic, and the addition of bold brewed coffee. It’s delicious served warm or cold for a bit of breakfast or an any time snack. Let me warn you that it can get quite addicting! Just ask my husband who has eaten a bacon jam and egg sandwich for breakfast 4 mornings in a row. He says it’s the breakfast of champions!
Adapted from Rebecca Lindamood
Makes: about 2-cups, Difficulty: Beginner
- 1/2 pounds bacon
- 2 large yellow onions, peeled and thinly sliced
- 4 cloves garlic, peeled
- 1/2 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/4 maple syrup
- 3/4 cups coffee, black and strong brewed
- 1/2 teaspoon black pepper
Cut the bacon slices into one inch strips. Add the bacon to a Dutch oven or heavy bottomed pot over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Transfer the bacon to a paper towel lined plate to drain. Drain the oil, reserving about 1 tablespoon to cook the onions and garlic.
With the pot on medium-high heat, add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes or until the onions are soft. Add the remaining ingredients, stir well, and drop heat to low.
Bring to a boil, stirring frequently and boil hard for 2 minutes. After 2 minutes, stir in the cooked bacon. Simmer uncovered for about 1 1/2 – 2 hours stirring occasionally to make sure the mixture does not stick. If it gets too dry, add in about 1/4 of a cup of water. When the onions are melted and the liquid is syrupy, remove the dutch oven from the heat and let stand for 5 minutes.
Transfer the contents to a food processor fitted with a blade attachment. Pulse several times or until the spread is to a jam-like consistency.
- Note: This spread can be stored in an air-tight container in the refrigerator for up to one month or in the freezer for up to six months.