Wednesday, October 10, 2012

Bacon Jam (or chutney) (oh yes I did!)

So, I needed to make bacon jam.  Yeah, well, sorry but I did.  I did a little reading about it, realized it was really just like onion jam but with bacon and figured I could spend some kitchen alchemy time and come up with something. 

Sometimes, rarely, I make something that simply delights me, this is one of those things.  I think it's better than most anything else I've made. 

I didn't need to make a ton, there's just me who would like something like this.  It's part jam, part chutney, all crazy delicious good. 

Jump on the bandwagon to the "new" hot trend and make some.  My version makes three little mason jar fulls.  Just enough to keep one for yourself (or two) and share one which makes you an instant rock star.

Let me know what you think, I will be busy with my bacon jam on crisp toast with a lightly fried egg straight out of one of my chickens on it and really, I'll be glowing right afterwards :)  


3/4 cup coffee (room temperature is fine)
1/4 cup maple syrup (use the real stuff, it matters)
1/4 vinegar
1/3 cup brown sugar
1 tablespoon fresh cracked pepper
1 medium onion (sliced)
1/2 large apple, chopped
2 large garlic cloves, smashed
1 pound of your favorite bacon

OK, let's begin: 

In a glass measuring cup, combine the coffee, syrup, vinegar, brown sugar and pepper, leave it aside.

Chop the bacon in 1/2-1 inch pieces and throw it in your favorite heavy dutch oven.  Fry it on medium heat until it's brown and crisp and all the fat has rendered off.  Transfer the bacon to a bowl to wait for you.

Drain off all but about 2-3 tablespoons of the bacon fat. SAVE THE FAT in a mason jar and put it in the fridge, this stuff is GOLD.  Use it to fry EVERYTHING and you will have a 587% happier life, trust me, I did the math.

Add the onions and garlic to the pot and fry them for a few minutes, until they soften then add the chopped apple.  Fry it until the onions start to turn slightly golden and the apples are soft.  Remove the onions, garlic and apple from the pan.  I just toss them on top of the bacon that's waiting for me.

Add the liquid you prepared to the dutch oven, crank the heat to high and boil hard for 3 minutes.

Add the bacon, onions, garlic and apple back to the pan and adjust the heat on medium low.

Simmer the mixture until it turns dark and thick and syrupy.  I let it go about an hour, if it gets too thick, add water and let it continue to cook.  I add 1/4 cup if it needs it. The onions and garlic will have almost melted and the apple will disintegrate when you touch it.

Transfer the mixture to a blender, I have a Ninja, and pulse to chop and combine everything.  Feel free to add a few tablespoons of water to help it loosen a bit.  Transfer it to the 3 little jars and put lids on them and are the proud owner of  bacon jam.

Oh the smokey, thick, sweet, savory, coffee, maple syrupy flavor is something else!

I won't tell if you decide to keep it for yourself. 

This is great warm, room temperature or cold.  Each temperature changes the flavor slightly.  I like it room temperature on bread with extra old cheddar.  I like it on warm bread out of the oven.  I like it on crustini spread with herbs.  I like it on crunchy bread under an egg.  I like it on a fork,  It's very rich so a little goes a very long way.  

I think this is the perfect amount to make to enjoy and to share.  It should keep in the fridge about a month but really, I have no idea how on earth it'd be around that long.

I intend on making jars as gifts this christmas, a little jar full of this degree of delight with a little red bow...I can't imagine a better gift to give or to receive!! 

Make this, you'll be happy. 


1 comment:

  1. Tracy, is that supposed to be a 1/4 CUP of vinegar? It just says 1/4 vinegar. I am checking before I make this because I bet it really is that good! Thanks,