Bacon Jam-My Latest Obsession

November2

I first tried this crazy concoction this summer at The Keg on a hot dog and have obsessed about it ever since.  A friend made us a jar for our Labour Day Weekend at the beach house.  She also gave Daughter #1 the recipe which I have attempted to secure a couple of times.  When we are together, we get focused on other tasks and then I forget to follow through.  I typically remember that I am recipeless when I am riding down to the main floor of her block in the elevator-drat!  

So I did what everybody else does now a days, I Googled the recipe and know that the one that I have posted here contains most of the same ingredients.

Bacon Jam

1 lb. smoked bacon (or use regular bacon and liquid smoke)

4 cloves garlic, chopped

1 medium onion sliced

3 T brown sugar

Tabasco sauce (according to taste)

1 c coffee

1/4 c apple cider vinegar

1/4 c maple syrup

Black pepper to taste

extra water

Fry the bacon in batches until lightly browned and beginning to crisp. Using a light touch, cut into 1″ pieces. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a c of water every 25-30 mins or so and stir. When ready, cool for about 15-20 mins and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam”.

Here are the ingredients that I assembled for the sandwich lunch that I made with the precious stuff that weekend: chicken, havarti, portebella mushrooms, grilled peppers, mixed greens, tomatoes and chipata buns.

Ta da!

 Kath’s quote: “And the Quangle Wangle said
To himself on the Crumpetty Tree,–
‘Jam; and Jelly; and bread;
Are the best of food for me!”-
Edward Lear

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