Bacon, Maple and Bourbon Jam
1 cup wine-for the cook
1 pound thick sliced Bacon, cut into 1” pieces (Applewood Smoked preferably)
1 large onion, sliced
4 cloves of garlic, chopped
1/4 cup apple cider vinegar
3/4 cup brewed coffee
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
1-2 teaspoons chipotle chilies in Adobo (more or less, depending on taste)
Cook bacon in large pan over medium heat until crisp. Reserve 2 Tablespoon of the grease in the pan, draining the rest. Set bacon aside.
Add the onions and sauté until soft, about 5-7 minutes. Add the garlic and sauté until fragrant, about a minute or two.
Deglaze the pan with the vinegar; cook until vinegar is reduced by 1/2.
Add the coffee, brown sugar, maple syrup, chipotle chilies, and the bacon. Reduce the heat and simmer until reduced to a syrupy consistency, about 60 +/- minutes.
Process in a food processor, using on/off pulses until slightly smooth. Careful not to over process; you want it to still have the texture.
Note: Make sure to use a thick sliced bacon; Applewood smoked if you can find it. The thin stuff will never hold up to the processing and will shrink up too much. Bacon Jam stores in a sealed container in the refrigerator for about a month, but my guess is it won’t be around that long.
Pairs Well With
Recipe Adapted from Closet Cooking
For the Bacon Cooking Class - 109
Whenever I make up a batch of this we pretty much eat it on EVERYTHING! Burgers, toast, eggs, grilled cheese, spuds...you name it.