Bacon-Bourbon Jam
"The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. It will keep for a month in the fridge. No need to use fancy bacon; regular supermarket bacon will work perfectly well. Transcribed from a recipe at Serious Eats. http://bit.ly/e1MPDp"
- Ready In:
- 4hrs 15mins
- Ingredients:
- 8
- Yields:
-
3 cups
- Serves:
- 24
ingredients
- 1 1⁄2 lbs bacon, cut crosswise into 1-inch pieces
- 2 medium onions, diced (about 2 cups)
- 3 medium garlic cloves, peeled and coarsely chopped (about 2 teaspoons)
- 1⁄2 cup cider vinegar
- 1⁄2 cup packed dark brown sugar
- 1⁄4 cup maple syrup
- 6 tablespoons brewed coffee
- 6 tablespoons Bourbon
directions
- Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
- Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
- Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
- Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
You must try this. It is insanely good. I tossed some of this jam in with some stir fried brussel sprouts. This is now our new favorite vegetable dish. Thank you for posting Dr.G.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
