« Food & Drinks

Bacon Jam

by Joe Cassady


2 pounds bacon, cut into 1-inch pieces

1/2 cup bacon drippings

2 large yellow onions, cut into very thin slivers

1/2 cup brown sugar

1/4 cup garlic, minced

1 teaspoon ground cayenne pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup bourbon whiskey

1 cup brewed coffee

1/2 cup sherry vinegar

1/2 cup maple syrup

3/4 cup ketchup


Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.

Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.

Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

Makes 1 quart

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By jeffreyw [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons