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In the last few years, bacon lovers have found new and often surprising ways to use their favorite smoked meat. Not only is bacon not just for breakfast anymore, it’s not just for savory dishes anymore. Bacon has jumped out of the frying pan (and the salad bowl and the sandwich bag) into the dessert course. At my house we recently enjoyed bacon and butterscotch cookies, featuring candied bacon that would’ve been good on its own. There’s even chocolate-covered bacon — and now, there’s bacon jam. This recipe from the High Pointe Inn in West Barnstable, Massachusetts, is well worth the time it takes. Make it and enjoy a luscious sandwich spread or cracker topping that’s not only salty and sweet, but even contains coffee!
- 1 ½ pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- ½ cup balsamic vinegar
- ½ cup packed dark-brown sugar
- ¼ cup pure maple syrup, grade A dark amber
- ¾ cup strong brewed coffee
- In a large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20-25 minutes. Transfer the bacon to paper towels to drain, using a slotted spoon.
- Pour off all but 1 tablespoon of fat from the skillet. Add onions and garlic and cook until onions are translucent, about 5-6 minutes.
- Add balsamic vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon to mixture and combine.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 ½ to 4 hours.
- Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
