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We love BACON! In fact I don’t think there is anyway I don’t love it so when I found this recipe I knew I had to share it with you! Have you ever eaten bacon jam? It is on my list of items to make soon!
- 1½ pounds, cooked bacon
- 2 medium onions, peeled and thinly sliced
- 3 cloves garlic
- ¼ cup cider vinegar
- ½ cup dark brown sugar
- ¼ cup maple syrup
- ¼ cup boiled cider
- ¾ cup strong brewed coffee
- 2 dried bay leaves
- Cut 1½ pounds of thick bacon into 1 inch pieces and cook until crisp.
- In the bowl of a 2 quart or larger crock pot, place:
- the crisp cooked bacon
- medium onions, peeled and thinly sliced
- cloves garlic
- /4 cup cider vinegar
- /2 cup dark brown sugar
- /4 cup maple syrup
- /4 cup boiled cider
- /4 cup strong brewed coffee
- dried bay leaves
- The onions will brown up and cook down, the bacon will soften slightly and the liquid will have cooked down.
- If you are not a coffee fan, don’t worry. NO ONE could tell I had put coffee in this. It just gives a deeper, richer flavor.
- Pour the jam into a food processor or blender, removing the bay leaves, and pulse to a relish consistency. You may find that there is still a bit too much liquid for your liking at this point. Easily fixed…
- By simmering the jam in a small saucepan over medium heat until the liquid reduces and the jam is thick and syrupy. By now the scent has practically driven you mad, so it’s time to start tasting.
- When you make a vat of bacon jam in a building full of people and it is time to serve, you’d better have a lot of toast. Turn your oven on to 350°F and use your oven racks as giant toast racks. Monitor well, there will be a little smoking of crumbs and crumbles from the pieces of bread.
- Turn the toast and move pieces about the oven as they brown up. Remove the finished pieces as they are done and continue to bake until all of the pieces are golden brown and ready to go.
This was originally posted at King Arthur Flour. Thanks for the image and idea!
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