Thursday, September 8, 2011

We're Jammin'

So this weekend I decided to try a new recipe out since I was planning on going to a big breakfast party Sunday morning. I had read about the recipe on the Foodie with Family website and Evil Chef Mom website. Both sites were raving about it and, in my opinion, anything with bacon in it can't be bad, so I gave it a shot. The recipe in question, you ask?? Why it's BACON JAM! A sweet and smokey concoction that tastes great on toast or on a spoon! I think it might even be good on ice cream but I cannot attest to that personally! LOL! Anyway, here is how you make it!

Bacon Jam (Adapted from Foodie with Family)

3 pounds bacon
4 large yellow onions, peeled and thinly sliced
8 cloves garlic, smashed with the flat side of a knife or a pan and peeled
1 cup cider vinegar
1 cup packed light-brown sugar
1/2 cup pure maple syrup
1 1/2 cups very strong brewed black coffee
1 teaspoon freshly ground black pepper

Cut the bacon slices into one inch strips. Add the bacon to a Dutch oven or large frying pan over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid.*

Add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent.

Add the remaining ingredients, stir well.

Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon.

Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding a little water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the dutch oven from the heat and let cool.

Transfer the jam to a food processor that has been fitted with a blade and process until it is a spreadable consistency.

Store in a container with a tight fitting lid in the refrigerator for up to one month.

Can be served cold, room temperature or warmed.

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