Lo, it's been a long long time since I've posted about food, much less about the love of my love, bacon, due in part to going back to school to finally finish my bachelor's degree sometime in the next four, five, or six years (working full time and going to school part time makes for one crazy bacon fan). But I cannot excuse my neglect of bacon no matter how busy things have gotten. Sometimes, we have to make time for those happy, delicious moments in life which naturally include the culinary masterpiece known as bacon jam. Some time back, I had persuaded one of my coworkers to make bacon jam for our office which was so spectacularly wonderful that I cannot understand why she wouldn't want to spend her entire day to make this for us again. However, it was a happy day for me when I came across Martha Stewart's version of it (genius that she is) which involves crockpots and the same decadent deliciousness and realized that I could make Bacon Jam all by myself. And given the fact that Baconfest Chicago 2012 is this upcoming Saturday and I have tickets, I raise a cracker smeared with bacon jam to all of my fellow baconators around the world who, along with me, hold this fine food in such high regard.
- Martha Stewart's Bacon Jam
- from MarthaStewart.com
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
Directions
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
