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American Cuisine

Spicy Bacon Jam

If you want a syrupy. smoky, and savory condiment, just reach for bacon jam. People love it for various reasons. The taste of spicy bacon jam is at the top of the attribute list. You get a little tang from vinegar, and sweetness from brown sugar. Texturally, bacon jam has an interesting mouthfeel. It’s easy to use right out of the jar. And you’ve provided a unique twist to visitors. I mean, how often do you see this as an offering on a Charcuterie Board? People appreciate homemade goods, so you can put it in a pretty jar and gift it.

Creator AvatarJG

Jaydin Gulley

Recipe Creator

Recipe Details

Difficulty:Easy
Servings:4
Prep Time: 30 mins
Cook Time:2 hours 30 mins
Total Time:3 hours
Dietary:No Restrictions

Ingredients

  • 1 tbsp Maple Bourbon Brown Sugar Seasoning
  • Some Salt and Pepper
  • 1 lb Smoked Chopped Bacon
  • 1/4 cup Sherry Vinegar
  • 1/4 cup Freshly Brewed Coffee
  • 1 diced Red or Yellow Onion
  • 1/2 small cup Brown Sugar
  • 1-2 Minced Chipotle Peppers
  • 3 Minced Garlic Cloves
  • 1/4 cup Real Maple Syrup

Instructions

    Step 1

    Put it into a cast iron skillet over medium heat.

    Step 2

    When the fat renders out, remove the bacon and transfer it to a few paper towels to drip.

    Step 3

    Cut the garlic and onions, then add them to the bacon fat.

    Step 4

    Saute until the onion is translucent.

    Step 5

    Return the bacon to the skillet.

    Step 6

    Add the remaining ingredients.

    Step 7

    Stir until integrated, then simmer for a half hour (you want a jam-like consistency. If it needs more time, just keep an eye on it so it doesn’t burn).

    Step 8

    At this point, you can blend it in a food processor, creating the texture you prefer, or serve it as is.

    Step 9

    Once the jam cools, use a glass jar with a good seal and store the mix within. It remains good in the refrigerator for about 2 weeks.

    Step 10

    Chop the bacon.

Tips

    Tip 1

    You can use either light brown or dark brown sugar for this recipe. Light brown brings out caramel notes. Dark brown tastes of molasses, and the flavor is robust.

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