There was a time when bacon jam seemed inescapable. I think it was roughly the same time period as the craze of baconnaise, but the days of bacon-filled condiments kind of blur together in my mind. But seriously, this stuff was everywhere. You just couldn’t get away from it. Although I did think it sounded interesting at the time, I never ever bought a jar of either condiment. I never looked up a recipe. I just sort of acknowledged its constant presence, and kept on going.
Now, I sort of understand the craze. I’m sure if I had made this recipe back then, I’d have been one of those pushing its popularity. Bacon jam is pretty good. Sure, it’s like you can feel your arteries clogging up, but the stuff is great on toast, and I’m sure it would be an awesome addition to some freshly cooked waffles for brunch.
So here’s my recipe, which I think is pretty awesome as is. I have seen notes about pulsing the bacon jam into a finer texture, to more like that which you’ll find sold in jars at the supermarket, but I like the slightly coarser texture.
450g of good quality streaky bacon, roughly chopped
1/2 a large onion, finely chopped
4 garlic cloves, minced
1 tbsp of oil
90g of brown sugar
110ml of brewed coffee (hot or cold)
90ml of maple syrup
1 tbsp of balsamic vinegar
Cook the bacon in a heavy pot until it is cooked through, but not crispy. Transfer to a bowl to cool off, draining the drippings as you go. Cook the onions and garlic in the pot with the oil, until soft and turning golden.
Add the bacon to the pot again, stir, and then add the brown sugar, coffee, maple syrup and vinegar. Cook over medium heat for at least half an hour, or when the mixture becomes sticky and jam-like.
Cool, and store in the fridge. As noted, you can pulse the jam in a food processor for a finer texture if you like.