Jenn's Ridiculously Amazing Bacon Jam
We all know that bacon makes everything better. It's like a cute puppy, cuddling with you under a blanket in a warm cabin, while you're in front of a toasty fire watching the snow falling gently outside. Bacon - warm and fresh and toasty means all's right with the world at least for now. My bacon jam is all that and the convenience of having it handy and spreadable or spoonable any time. You're welcome. Oh, and you're gonna want to serve this with my beer bread - get that recipe on my blog too. You might also want to have a nice glass of bourbon with that as well. All this pairs nicely with a quiet game of Cribbage with your love sitting in front of a cozy fire.
Ingredients
- 1 pound Bacon cooked and chopped
- 1 medium brown onion sliced thin
- 1 clove garlic minced
- 1 orange zested and juiced
- 1/4 cup bourbon
- 1/4 cup black coffee
- 1/2 cup pure maple syrup
- 1 tbsp black pepper fresh ground
- 1/4 tsp cayenne pepper
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tsp pumpkin pie spice
Instructions
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Cook bacon and drain. Reserve the fat.
Saute sliced onions over medium heat in bacon fat for 10 minutes. Add the garlic and cook for 5 more minutes or until the onion is very soft and deep warm brown in color.
Place bacon, onions, and garlic in food processor. Chop into a small dice - not pureed, but well chopped. Transfer this mixture to a crockpot or Dutch oven.
Add remaining ingredients. Add only half the orange zest. Save the rest for garnishing. The juice should be about 1/4-1/2 cup. Don't add more than 1/2 cup of orange juice.
Stir and heat on high uncovered until it boils. Reduce heat and simmer for 5 minutes.
Cover and cook on low for 45-60 minutes until soft and syrupy. If it's too liquidy remove cover, and cook on medium-high stirring occasionally for another 15 minutes or until liquid is reduced.
Transfer to a jar and save or serve immediately.
Warm and serve over toasty beer bread, crackers, or a warm baguette.
If you have any left-overs (ha-ha-ha-ha!) you can keep in the fridge for 1-2 weeks or in the freezer for three months.
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Recipe Notes
Here's a quick appetizer idea!
You'll need a box of frozen puff pastry, a wedge of brie, one egg yolk, and the bacon jam. Roll out puff pastry and cut into 2x2" squares. Press the pastry into mini cupcake pan. Add a cube of good brie to each. Add a dollop of bacon jam on top of each. Brush the pastry with egg wash (one egg yolk whisked until smooth). Bake per pastry directions or until warmed and browned. Serve and lap up all the compliments!
You can order a jar of my bacon jam! Contact me at JenniferGRichmond@gmail.com for information.
4oz jar $8 +shipping
16oz jar $26 +shipping
Locals can make arrangements to pick up.