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Chipotle Bacon Jam
I was discussing edible gifts with a friend before Christmas last month and she mentioned seeing bacon jam at the grocery store (thanks S.!) Being the bacon fiend that I am (yes, yes, I know my arteries will not thank me), I could not resist looking up how to make it.
Considering we had 5 pounds of bacon in the freezer, there was no reason not to try making it. I think I found a new favorite condiment. It is great on burgers or even alone on toast. I adapted the recipe I found on Seasaltwithfood.
Chipotle Bacon Jam
500g (1 package) salt-reduced bacon, sliced in to pieces
4 cloves garlic, minced
2 medium onions, diced
2-4 Chipotles en Adobo, chopped (depends on how smoky you want your jam to be)
2 tsp Adobo Sauce from the can (we omited because we did not want the jam too smoky)
½ tsp paprika
3 tbsp brown sugar
1 cup brewed coffee
¼ cup apple cider vinegar
¼ cup maple syrup
Fresh ground black pepper to taste
Method
- In a large saucepan, cook the bacon until the fat is rendered, but not too crisp. Remove the bacon with a slotted spoon, and set aside.
- Discard all but 1 tablespoon of the rendered bacon fat (or keep the fat for another use)
- Add the onion and garlic and cook until the mixture is sticky and slightly caramelized. Add the chipotle, cooked bacon, smoked paprika, brown sugar and stir.
- Add coffee, vinegar, maple syrup, and some freshly ground black pepper. Bring the mixture to a boil, reduce the heat to low, and simmer for about two hours, stirring occasionally. If the jam starts to get dry, add a couple of tablespoon of water at a time.
- Allow the bacon mixture to cool slightly before you puree it with a handheld blender to the desired consistency (I would not recommend reducing it to a paste, leave some chunks)
- Keep refrigerated for up to a week.
