…Because everything’s better with bacon.
This morning I got up and ran 3.33 miles which will do absolutely nothing to make up for what I did next. I made bacon jam. Don’t clean your glasses. You read that right. I made bacon jam. Obviously I have too much time on my hands.
I found the recipe in the current edition of Martha Stewart’s Food Everyday magazine. I’m not a real bacon fan, unless we’re talking about Kevin Bacon. Then I’m a really big fan. Anywhoo, there was the recipe and there I was with a big blank spot on my calendar.
I made a special trip to the store for 1 1/2 pounds of bacon. Everything else was in the cupboard.
After the bacon was crispy and brown, I pulled it out to drain on paper towels.
Leaving a couple tablespoons of bacon grease in the pan, I then tossed in 2 small chopped onions and 2 minced cloves of garlic and stirred them around to loosen up the browned bits of bacon left on the bottom of the pan. Meanwhile, I snitched a bite or two of bacon.
Once the onions were nice and soft, in went the cider vinegar (1/2 cup) plus 3/4 cup of coffee, 1/4 cup of maple syrup, and 1/2 cup brown sugar.
Bubble, bubble, boil then simmer until things start to thicken a bit, then dump in the bacon and toss it around.
I transferred the whole bacony, oniony conglomeration into a small pot to simmer for a couple of hours. Martha Stewart’s recipe calls for several hours in a crockpot, but I didn’t feel like digging mine out of the back of the cupboard.
The whole thing simmered for a couple of hours, filling the house with the smell of bacon. Once it was nice and thick, I popped it into the food processor, pulsed it a few times, and ended up with a jam-like final product.
Then I baked mini cornbread muffins. Oh yah, it’s good.
Here’s the recipe:
1 1/2 lbs sliced bacon, cut into 1 inch pieces
1 1/2 medium onions, diced small
2 cloves garlic, minced
1/2 cup cider vinegar
3/4 cup brewed coffee
1/2 cup brown sugar
1/4 cup maple syrup
Fry bacon in 2-3 batches until crisp and browned. Remove bacon from pan and place it on paper towels to drain. Remove all but about 2 Tbsp of bacon fat from the pan, then toss in the onion and garlic. Cook on medium heat until onion is soft. Add in the remaining ingredients, stirring to combine. Bring to a boil, scraping up all the browned bits from the bottom of the pan. Add the bacon back into to the onion mixture and simmer on low until thick and bubbly. This could take 90 minutes or more. Once it is thickened, transfer the contents to a food processor and pulse 4-5 times until the bacon mixture resembles chunky jam. Toss it back in the pan if you want to thicken it a bit more, or just let it cool and serve it.
Note: Martha Stewart’s recipe calls for transferring the combined onion, bacon mixture to a slow cooker and cooking the jam on high, uncovered for 3-4 hours until thickened. If anyone has the patience for that, please report on the results.