Holy Bacon Jam!
Circa 2011, bacon burst on the culinary scene like a mighty mythical boar. The crispy, smokey, crunchy, briny strips of pork belly infused menus everywhere: from appetizers to chocolates and ice cream and even cocktails. http://bakonvodka.com/Ingredients
The American pig reached its zenith in foodie halls of fame by providing chefs with a playground of porky possibilities and leaving partakers with higher cholesterol and blood pressure. But, yea, my brothers and sisters, what will be preserved in my pantry long after the fatty fad has faded is…BACON JAM!
This slightly sticky, somewhat sweet, salty, sassy and smoky table condiment is right up there with jalapeño jelly in my cookbook. Forget the butter. Spread your bread or cracker with cream cheese, brie or any soft cheese for that matter to complement the bacon jam recipe below:
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Recipe compliments of: http://www.marthastewart.com/326881/slow-cooker-bacon-jam