Bacon Jam
This bacon jam is one of my favorite condiments to make at home! It’s perfect for burgers, sandwiches, or as a dip. For my serving, I sliced a baguette, crisped it in the broiler, spread cream cheese over the top, spread bacon jam over the top, and garnished with edible flowers. It’s sweet, savory, and spicy (but the jalapeno is optional). This recipe has so many variations as well. Malt vinegar would be great, and so would apple cider vinegar. Adding a shot of bourbon would also be great. And I'm a little biased here, but of course adding a few tablespoons of your favorite prepared mustard would be outstanding, but I like to tell people I don't put mustard in *everything*. I personally don't think the coffee is optional. The resulting jam doesn't have a coffee flavor, but it adds some depth to the recipe
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Bacon Jam
Ingredients
1/2 pound diced bacon,
1 diced sweet onion,
1 diced shallot,
2 diced garlic cloves,
1/3 cup of coffee,
1 diced jalapeno (optional), 1/2 cup water + more as needed,
3 Tbsp balsamic vinegar,
1/3 cup dark brown sugar
Directions
In the Instant pot: about 40 minutes Using the sauté function, sauté bacon, onion, shallot, and jalapeno until bacon is browned and the veggies are soft.
Add water to deglaze as necessary.
Once everything is cooked, add ½ cup water, the coffee, balsamic vinegar, and brown sugar.
When it’s combined, turn off the sauté function. Put the lid on, and make sure the vent is closed.
Set the manual pressure to ten minutes on high.
When the timer goes off, use a cloth to immediate release the vent carefully (it will be VERY hot and full of steam! Be safe!).
Switch the setting back to sauté and allow the liquid to reduce.
Turn off the machine, and allow to cool slightly.
Use an immersion blender or a food processor to quickly process (it shouldn’t take more than 60 seconds), and place in a glass jar or storage container.
Use warm or at room temperature.
Once cooled, store in the fridge for 2-3 weeks.
To use after refrigeration, reheat about 30 seconds in the microwave.
There will be visible bacon fat once it’s refrigerated, but it helps preserve the mixture, and will disappear once heated.
In the slow cooker: about 8 hours In order to use the slow cooker for this recipe, first sauté the bacon, onion, shallot, and jalapeno on the stovetop.
Once almost finished, add the garlic.
You can skip this step, but the browning of the veggies and bacon gives us extra flavor.
Transfer these ingredients into the slow cooker and combine the rest of the ingredients.
Allow this to slow cook on high for 6-7 hours with the lid on, and then one hour with the lid off.
Use an immersion blender or food processor to quickly process into smaller chunks.
Allow to cool completely before storing in the fridge.
Use warm or at room temperature.
Once cooled, store in the fridge for 2-3 weeks.
To use after refrigeration, reheat about 30 seconds in the microwave.
There will be visible bacon fat once it’s refrigerated, but it helps preserve the mixture, and will disappear once heated.
Alternative method
On the stovetop: about 2 hours In a Dutch oven or stainless-steel pot, sauté the bacon, onion, shallot, and jalapeno on medium high heat until the bacon is crispy and the veggies are soft, then add the garlic.
Stir in the water, coffee, vinegar, and brown sugar, making sure to scrape the brown bits off the bottom.
Allow to come to a simmer, then lower the temperature to medium low heat.
Allow the mixture to slowly reduce, stirring occasionally, until the mixture is reduced and sticky.
Allow it to cool slightly before processing with an immersion blender or food processor.
Transfer to a glass container and serve warm or allow to cool completely before storing in the fridge.
This will last in the fridge for 2-3 weeks.
To use after refrigeration, reheat about 30 seconds in the microwave. There will be visible bacon fat once it’s refrigerated, but it helps preserve the mixture, and will disappear once heated.
