I have made something in my kitchen that my guys are already making all kinds of promises to me so that I will make it again. And I haven’t even put it in the jars yet. Men can be so predictable…sometimes. Bacon is one of those predictable things. When I saw Martha Stewart’s recipe for Bacon Jam I knew it had possibilities, but of course I was going to ramp it up some more. I used black pepper bacon, changed the sugars and added orange juice. I cooked it a little differently as well. It is so good! It has melted my healthy eating soul! Noooooo!!!!
I made it because my oldest son Ian is coming home this weekend and bringing his best friend from Seattle. The bacon jam is part of another dish that I will post later this week. (it’s a surprise!)
If you make this be prepared to have the aroma drive you insane! And it tastes even better.
2 medium onions, chopped
5 cloves garlic , peeled and pressed (or minced)
1/2 cup apple cider vinegar
1/4 cup full flavor molasses
1/3 cup dark amber maple syrup
3/4 cup orange juice
1 packet instant french roast coffee (Star buck’s or equal quality )
In a large skillet, saute bacon, onion and garlic until bacon is cooked and onions begin to color, about 20 minutes. Remove to paper towels and allow to drain. Add cider, molasses, maple syrup and OJ to pan and “deglaze” pan (basically you use the liquid to help you get the brown bits of the bottom of the pan-that’s the good stuff). Pour liquid into a 5-6 quart slow cooker. Add coffee packet and stir to dissolve. Add drained bacon, onion and garlic. Stir and cook,uncovered, on high setting for 3 1/2 hours until liquid is reduced and syrupy.
Allow to cool for about 1 hour. Place bacon mixture in your food processor and pulse process until coarsely chopped.
Put jam into clean sterilized jars and store in the refrigerator for up to a month. (Like it will last that long!) Use it like any jam, pour over cream cheese block and serve with crackers. Spread on toast. Use on bread for club sandwiches. Enjoy!