Yield: 2 cups
- 12 oz applewood smoked bacon, chopped small
- 2 Tbsp unsalted butter
- 1 large yellow onion, diced small
- 3 garlic cloves, minced
- ¾ cup apple cider vinegar
- ⅛ cup honey
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 oz brewed espresso or strong coffee
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- In a medium, heavy-bottomed pot, sauté the bacon over medium-low heat until it’s crisp. Remove the bacon from the pot and reserve about 1 tablespoon of the bacon fat.
- Add the butter, onion, and garlic to the bacon fat and sauté for 5 minutes over medium heat until the onions are soft and translucent.
- Add the vinegar, honey, maple syrup, brown sugar, espresso, black pepper, and cayenne pepper, and bring the mixture to a gentle simmer, stirring occasionally.
- Add the cooked bacon and simmer on low for 1 1⁄2 to 2 hours, or until the jam is amber in color and coats the back of a spoon.
- Serve warm.
Ideas for bacon jam
Our bacon jam elevates the average hamburger or grilled cheese. Or, add a dollop to toasted baguette with chicken liver pâté (so fancy). Also acceptable: Eat it by the spoonful.