Monday, January 6, 2014

Maple Bacon Jam

Maple Bacon Jam
This is the best spread for a ham sandwich. EVER. In place of mayonnaise, I'll use this if I have some at home. I could even eat it by the spoonful.

Maple Bacon Jam
(makes 2 1/2 cups)

  • 1 lb bacon, cut into 1 inch pieces
  • 2  medium onions, diced
  • 3 garlic cloves, minced
  • 3/4 cup strong coffee or espresso
  • 1/2 cup white vinegar
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup

  1. In a medium pot, cook bacon pieces until all the fat has been rendered. Transfer to a paper towel lined dish. Set aside.
  2. Drain all but 1 tablespoon of bacon grease from the pot. Stir in onions and garlic. Cook until onions are translucent.
  3. Stir in coffee or espresso, vinegar, brown sugar and maple syrup. Bring to a boil, scraping up any brown bits on the bottom. Add bacon and stir to combine. Lower heat and simmer uncovered for 1 1/2 hours.
  4. Transfer everything to a food processor and pulse until slightly chunky.
  5. Cool and store in mason jars in the fridge for up to 4 weeks. Use as a spread on sandwiches, or on toast.