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Bacon Jam with Onion Garlic Coffee Balsamic Brown Sugar Maple Syrup

Posted on 29 Aug, 2018 - By

Bacon, egg, cheese and bacon jam breakfast muffin.

Bacon Jam with Onion Garlic Coffee Balsamic Brown Sugar Maple Syrup

Servings: Makes 3 cups

Prep time: 1 hour 45 minutes

Ingredients:

  • 1 1/2 pounds / sliced bacon cut crosswise into 1-inch pieces
  • 2 medium / yellow onions cut into smallish dice
  • 3 garlic cloves smashed and peeled
  • 3/4 cup / strongly brewed coffee
  • 1/2 cup / balsamic vinegar
  • 1/2 cup / packed dark brown sugar or less to taste
  • 1/4 cup / maple syrup (the real deal, please)

Instructions:

  1. In a large skillet over mediumish heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.
  2. Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.
  3. (Follow this part closely) Reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours. Watch closely at the end and you’ll know when it turns to the right consistency.
  4. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer the amount you will be using, more than you think to a pan and rewarm gently over low heat or pop in microwave for a few moments prior to indulging.