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:
- 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; 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.
- 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.
- 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.