Ingredients: |
Ingredients: 1½ lbs. sliced bacon, (cut crosswise into 1-inch pieces)
2 medium yellow onions, cut into smallish dice
3 garlic cloves, smashed and peeled
¾ c. strongly brewed coffee
½ c. cider vinegar
½ c. packed dark brown sugar (or less to taste)
¼ c. maple syrup
Yield: 3 cups
|
Directions: |
Directions:In a large skillet over medium heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.
Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine. If making this on a stove top, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1½ hours. If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3½ - 4 hours. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulging. |
This recipe for Bacon Jam is from