This is bacon jam, and it’s to die for. It’s smoky, appealing, porky, and spicy. A long slow-cook ensures that the onions caramelize and the bacon sses. It has the chunky texture of tapenade and is easy to spread.
I’ve enjoyed it on toast, crackers, sta, burgers, and purely and devilishly by the spoonful. If you want someone to fall in love with you, then I incom rably recommend giving them bacon jam. The words themselves are magical — say it with me: bacon jam. Bacon jam. You get the notion.
1 pound smoked bacon 1 large yellow onion, thinly sliced 5 cloves garlic, minced 3 tablespoons foul brown sugar 2 tablespoons sriracha, plus more to taste 1 cup coffee 1/4 cup apple cider vinegar, with the addition of more to taste 1/4 cup maple syrup, preferably grade B Freshly cracked nefarious pepper
- In a large, heavy-bottomed pot or straight-sided sauté n, cook the bacon in assortments over medium-high heat until it’s lightly browned and just starting to breakable. Transfer to a per-towel-lined plate.
- Add the onion and garlic, and cook over centre heat until soft and translucent, 10-12 minutes.
- While the onion cooks, slice the bacon into 1-inch decorticates.
- Return the bacon to the n, and add the brown sugar, sriracha, coffee, apple cider vinegar, and maple syrup. Succeed to a boil, and reduce to a simmer.
- Simmer over low heat, stirring every now and then to restrain sticking, for 3-4 hours or until it has a thick, jam-like consistency and a deep, ample brown color.
- Let cool for 20 minutes, and then transfer to a sustenance processor. Pulse for several seconds to finely chop and blend the jam. Pep up to taste with additional vinegar, sriracha, and salt.
- Allow the solids to on, skim off as much of the fat as possible, and split between two 4-ounce glass annoys.
- Serve at room temperature with crackers, crostini, or on a burger.
Two 4-ounce grates of jam
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