Bacon Jam
2 pounds bacon ~ diced and cooked crisp
2 medium yellow onions ~ sliced
6 cloves garlic ~ minced
1/4 cup apple cider vinegar
1/4 cup Balsamic vinegar
1 cup packed brown sugar
1 cup brewed coffee
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
In a large skillet, cook bacon until crisp. Drain on paper towels.
Pour off all but 3 tablespoons of the bacon drippings.
Add onion, garlic, pepper and cayenne to the pan and cook over medium-low heat until onions are soft and translucent. .
In a medium bowl, combine the vinegars, brown sugar and coffee.
Add vinegar mixture to onion mixture and stir to combine. Bring to a boil.
Add the bacon and cook on low until thick and liquid has reduced about 30 - 45 minutes.
Store in jam jars.
Makes about 2 cups.
Here's what you need.
Dice the bacon and cook crisp.
Slice the onion.
Drain off all but 3 tablespoons
of the bacon fat.
Drain the bacon on paper towels.
Add the onion and spices
and cook until translucent.
Then add the liquid mixture.
Add the bacon to the onions and cook.
You want it nice and dark.
This is not nice and dark.
Neither is this.
This is!!!
I wanted mine chopped up a bit so
I threw it in the food processor for a few pulses.
Perfect and perfectly delicious.
