Boozy Bacon Jam

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Bacon, booze, and jam. It’s probably the best three-some you’ve ever had (with out the awkward morning-after). I like making BLT bites (like the picture above), or putting it on egg sandwiches for breakfast, or in a wrap, or even on a burger. Om nom nom. This goes quick and only makes about 12 ounces of jam. I would double or triple the recipe next time. 

What You’ll Need: 

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 medium yellow onions, diced small
  • 3 garlic cloves, minced
  • 1/4 cup cider vinegar
  • 1/4 cup brandy or bourbon
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed coffee

Now Let’s Get Cooking:

  1. 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.
  2. Pour off all but 1 tablespoon fat from skillet; add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, booze, 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.During this time, stop to think about how awesome life is and that you have bacon, sugar, booze and are making jam with it. Hubba.
  3.  Add bacon and stir to combine.
  4. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
  5. Throw all of that heaven in to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
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