Bacon Jam
15m prep 1h cook 1h ready
This bacon jam is a savory-sweet condiment with rich bacon flavor complemented by coffee, citrus, maple syrup, and bourbon. It's perfect as a spread or glaze.
Ingredients
- 1 lb sliced bacon cut crosswise into ½-inch pieces
- 1 large yellow onion chopped
- 2 clove garlic minced
- 1 cup brewed coffee
- 1/2 cup cider vinegar
- 1/2 cup orange juice
- 1/4 cup pure maple syrup
- 2 tbsp light brown sugar packed
- 1 tsp orange zest
- 1/4 tsp ground ginger
- freshly ground black pepper
- 1/4 cup bourbon
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 660 mg
- Iron: 7.95 mg
- Magnesium: 178 mg
- Phosphorus: 1121 mg
- Potassium: 2714 mg
- Zinc: 9.95 mg
Let's Cook
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Step 1.
Heat a large heavy skillet or Dutch oven over medium-high heat. Cook the bacon pieces until they start to brown, 10 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Drain off all but 2 tablespoons of the bacon fat from the skillet.
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Step 2.
Reduce the heat to medium. Add the chopped onion and minced garlic to the skillet and cook until the onion begins to soften, about 5 minutes, stirring frequently so the garlic does not burn.
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Step 3.
Return the bacon to the skillet. Add the brewed coffee, cider vinegar, orange juice, maple syrup, brown sugar, orange zest, ground ginger, and black pepper. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
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Step 4.
Transfer the mixture to a food processor and pulse briefly until finely chopped. Return the mixture to the pan and cook for another 15 minutes, stirring occasionally.
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Step 5.
Add the bourbon and gently simmer for 30 minutes more, or until the jam is thick, syrupy, and dark in color. If at any point the mixture starts to stick to the bottom of the pan and looks more like paste than jam, add water, ¼ cup at a time. Remove from heat and let cool slightly.
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Step 6.
Transfer the cooled bacon jam to an airtight container and refrigerate. It will keep for 3 to 4 weeks.
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