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The moment I heard about bacon jam, I knew I had to make it.
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This recipe combines the tantalizing flavor of bacon with onion jam.
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Spread this remarkable confection on a tomato sandwich.
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Fill acorn squash with bacon jam and chunks of tart apple.
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Or make, quite simply, the naughtiest creation ever: bacon rugelach with salted peanuts.
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Cook the bacon in a large heavy pot over medium-low heat, stirring from time to time, until well browned.
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Remove and drain on paper towels.
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Pour off all but about 1/2 cup of the bacon fat from the pot.
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Reheat the fat, add the onions, and cook over low heat until translucent and very soft, about 15 to 20 minutes.
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Stir in the brown sugar and caramelize the onions until very deeply brown, about 15 minutes; be careful with the heat, as this wants to burn.
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Add the bacon, molasses, coffee, vinegar, bourbon, and pepper, stir well, and bring to a boil.
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Reduce the heat and simmer very slowly until the mixture is as thick and glossy as apple butter and a deep rich brown, without much liquid, about 2 hours.
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Taste and correct for seasoningsalt and/or pepperbut be judicious, as the flavors will develop further as the mixture cools.
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Remove from the heat and let cool.
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Transfer every bit of the mixture to a food processor.
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Its up to you how chunky you want this spreadI like it smooth and spreadable but you can leave it chunkier.
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Pack into jars (just a little hint, 4-ounce jars might protect you from overindulgence).
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Refrigerate for up to 3 months or freeze for up to a year; if you will be freezing the jam, leave 1-inch headspace in the jars to allow for expansion.
