With the economy circling the drain, home canning and preservation has seen a huge revival in the last few years. And while I’m all for homemade jellies and jams, I can’t help but notice that they usually are made with worthless, inedible fruit. After storming around the kitchen in a blind rage, throwing all of our homegrown raspberries and blueberries into the garbage, I set to work on this recipe, which you can customize with additional spices, bourbon, or chiles. Later in the week, we’ll incorporate it into a sandwich, but for now, whip up this sweet-salty-spicy-porky bit of heaven, and spread it onto thick, crusty bread. Just be sure to save a little.* You’ll be glad you did.
Homemade Bacon Jam
Adapted from a recipe on The Delicious Life; Makes about two cups
- 1 lb bacon
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1/4 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/2 cup brewed coffee
- 1/8 teaspoon cayenne pepper
In a large, deep skillet over medium heat, cook bacon until brown and crisp.
Remove cooked bacon to a paper towel or paper bag-line plate to cool and drain.
When cool, cut bacon into 1-inch pieces.
Pour off all but one tablespoon of bacon fat from pan. Add onions, garlic, and cayenne.
Cook until onions begin to turn translucent.
Add vinegar, brown sugar, and coffee. Bring to a boil.
Add cooked chopped bacon.
Turn down heat to low, and allow to simmer for about 45 minutes, stirring every few minutes, until most of the liquid has evaporated and what is left is syrupy.
Transfer the cooked mixture to the bowl of a food processor, and pulse until the consistency of a chunky jam.
Serve spread on crusty bread.
*Store in the refrigerator. It should keep a few weeks, but there’s no way it will last that long.