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Divas Bacon Jam!

Two words that were destined to go together: Bacon and Jam. If it sounds magical, that’s because it is.!

 

Caramelized bacon and sweet onion spread that perfect balance between sweet and savory that makes pretty much everything better- like magic!

 

Bibbidi-bobbidi-BACON!

 

 

I first saw Bacon Jam years ago when the Food Network show “Eat St.” showcased Skillet Street Food in Seattle WA. I marched to my kitchen and started to try to recreate this masterpiece but something was missing.

 

Finally, I went online and found two interesting recipes so I’d like to give credit to “Not Quite Nigella” and “Homesick Texan” for helping me find the missing link. It was coffee. That cup of coffee makes all the difference. And not just to keep me awake while I worked on this recipe.

This recipe cost about $6 and, because you let it sit over night to remove some of the fat, it takes 2 days to make and it yields about 1 cup. So you’ll need to decide if that’s frugal by your current standards. I can guarantee it’s fabulous.

 

I think it’s a knock out “very Diva” dish to bring to a pot luck brunch or BBQ, certainly an attention getter.

 

What to do with bacon jam?

 

• Slather on a burger,
• Bake it on brie
• Make a cracker happy
• Dress up a sandwich
• Schmear on a pizza
• Just eat with a spoon (I won’t tell)
• It also makes a wonderful foodie gift. 

 

We had fun experimenting with it and found if you like bacon it can go on just about anything.

 

Diva’s Bacon Jam

 

What You’ll Need:

 

• 1 tablespoon olive oil
• 1 pound smoked bacon – cut into one inch pieces
• 1 pound sweet onion, diced
• 1 heaping tablespoon garlic, minced – about 4 cloves
• ⅓ cup brown sugar – packed
• 1 cup coffee
• ⅓ cup maple syrup or maple flavored syrup
• ¼ cup apple cider vinegar
• Big pinch red pepper flakes
• Fresh cracked black pepper

 

Here’s How:

 

1. In a large, heavy pot, on medium high, heat the oil and cook the bacon in batches until its lightly browned and beginning to crisp. Set aside.
2. Reduce heat to medium and add the onion and garlic to the rendered fat and cook until very soft and translucent. Don’t burn the onion! It will taste nasty and bitter. If you burn the onion – eat the bacon and start over. Seriously.
3. Put the bacon back in the pot and add the brown sugar, coffee, maple syrup, vinegar, pepper flakes and black pepper. Bring to a boil and reduce to a simmer.
4. Simmer this, uncovered, over very low heat for 3-4 hours until it has a thick, jam-like consistency and beautiful dark brown color. Stir every once in a while to insure even cooking and to prevent sticking.
5. Take the pan off the heat and allow the jam cool. Transfer to a food processor and pulse for several seconds to blend the jam. Return the jam to the pot. Cover and refrigerate overnight.
6. Good Morning. Get the pot out of the fridge, with a spoon, scoop some of the fat from the top of the jam and discard. Put it back on the stove and turn the heat to low and bring it up to a simmer.
7. Taste the jam at this time. If you want it sweeter add more brown sugar, if you want it zingier add cider vinegar, if you want some heat add more pepper flakes or some hot sauce. Play with it to suit your taste.
8. Finally, let this cook down for about 45 minutes until almost all the liquid is evaporated. Let it cool and place in a glass jar. Yields about 8 oz. of jam.

 

 

That’s all folks!

If you love my piggy platter as much as I do, it’s because we have good taste, LOL! I bought this one over 30 years ago in Alaska and he has served us well!

It’s vintage but I have seen it on Ebay. If you search “Acacia and Pewter cutting board pig” you might find it. Another of my favorite boards for charcuterie is this beautiful Acacia wood cutting board. Here’s a link:   Acacia Wood Cutting & Serving Board

If I sound giddy it’s because I’m high on bacon. It’s that divine flavor combination of smoky, sweet and a little heat.

 

You may also like – Tuscan White Bean Bruschetta   The Best Italian Mash-up … Ever.