Bacon Jam is great to have on hand if you don’t have time to go through that messy and time consuming step of cooking bacon. Once you’ve made a batch, put it on your eggs, omelet, burger, sandwich or whatever and boom, instant bacon flavor! This one also will have the flavor of a Mexican Chocolate Mole Sauce! I love the flavors of the southwest!
Bacon Jam Recipe
1 lb of bacon, julienned
4 cloves garlic, finely chopped
4 shallots, finely chopped
1 tsp chili powder
1 tsp cinnamon
1 tbl cumin
1 tbl unsweetened cocoa powder
1 chipotle pepper in adobo, chopped (these are freaking hot, watch out!)
3 tablespoons sherry vinegar
2 tablespoon maple syrup
2 cups strongly brewed coffee
1 cup water
Put a large pan on medium heat
When hot, add bacon
Cook bacon until fat is rendered and some of the pieces start to crisp
Add the rest of the ingredients
Bring to a simmer
Turn down heat to just barely a simmer
Cook for 20 to 30 minutes to reduce sauce by half
Be careful not to boil it all away and burn your jam!
Turn off the heat and let it cool a little bit
Transfer solids to your food processor and pulse until finely chopped
Add liquid to food processor and run for about 5 seconds
Transfer jam to a container to store in your fridge.
Holds for weeks (if it lasts that long!)
Can you incorporate bacon jam with any of your leftovers from Sunday’s dinner? Bacon jam is great on a breakfast sandwich, an omelet or a burger. Put some in your zoodles! Or when your making meatballs, add some to the mix!