I had you at bacon. I knew it! Buckle up and get ready to take your taste buds on a trip. This one is good.
Bacon jam might seem like an odd combination but when you realize they're both breakfast foods it totally makes sense. Jam goes on your toast and bacon is right beside it on a plate. You're already mixing the flavors at breakfast so let's have the best of both worlds with No Fakin' Bacon Jam! (Oh, and did I mention there's coffee AND bourbon in this?? Yesssssss!)
Prep Time:
20 min.
Cook Time:
1 hr.
Additional Time:
15 min.
Total Time:
1 hr. 35 min.
Servings:
32
Yield:
1 quart
Ingredients
2 lb. bacon, cut into 1-inch pieces
½ cup bacon drippings
2 yellow onions, cut into thin slivers
½ cup brown sugar
¼ cup garlic, minced
1 teaspoon ground cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup bourbon whiskey
1 cup brewed coffee
½ cup sherry vinegar
½ cup maple syrup
¾ cup ketchup
Directions
Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining ¼ of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.