Bacon jam salty, sweet, savoury bacon goodness in jam form. It's best if it can sit for a day before serving. Serve it on baguette, in a BLT or on a really good burger.
Servings: 1 1/2 cups
- 1 lb bacon - quality is key here
- 1 large onion thinly sliced
- 4 cloves garlic minced
- 3 Tbsp brown sugar
- 1 cup brewed coffee
- 1 tsp pure chili powder New Mexican or Ancho
- 1 tsp chipotle puree or minced chipotle in adobo
- 1/4 cup cider vinegar
- 1/4 cup maple syrup
- 3-4 drops of liquid smoke
- water as needed to keep it from drying out
Fry the bacon in batches in a non-stick pan. Keep all the drippings in the pan.
Cut the bacon into roughly 1 inch pieces
Add the onions to the drippings. Cook for 5 minutes.
Toss in the garlic and cook a minute more.
Add the rest of the ingredients and simmer, covered loosely for about 90 minutes. Stir it every 20-30 minutes. Add a bit of water only if it starts to get dry.
After 90 minutes, add 3-4 drops of liquid smoke and cook uncovered until the mixture is fairly dry.
Let cool for about 20 minutes.
Blitz in a food processor. You can leave it a bit chunky or blitz it a bit longer for a smoother puree.
Let sit in the refrigerator overnight.
Serve at room temperature.