Who couldn’t use some bacon jam in their life? If you thought you’ve seen all the bacon food products that were possible, you can now add spreadable bacon to the list. And there are many uses for it too: spread on some toasted bread, enjoy as a snack on apples, use as one of your burger toppings, or make a gourmet grilled cheese with brie and bacon jam. Using a recipe by Martha Stewart, Vance prepared the bacon jam on the Jenn-Air induction cook-top instead of the slow-cooker like the original calls for.
Bacon Jam
2016-10-25 21:23:25
Ingredients
- • 1 ½ lbs. thick cut bacon (cut into 1 inch pieces)
- • 2 ea. medium yellow onions (small dice)
- • 3 ea. garlic cloves (smashed and peeled)
- • ½ cup apple cider vinegar
- • ½ cup dark brown sugar (packed)
- • ¼ cup pure maple syrup
- • ¾ cup brewed coffee
Instructions
- 1. In a large sized skillet cook bacon to render the fat. Cook until light golden brown, about 20 min.
- 2. Transfer bacon to a paper towel lined plate. Pour off all but 1 Tbsp. of fat from the skillet.
- 3. Add onions and garlic to the pan and cook until onions are translucent, about 6 min.
- 4. Add the vinegar, brown sugar, maple syrup, and coffee to the onion mixture and bring to boil. Stir constantly scrapping up bits from the bottom of the pan. Return the bacon to the pan.
- 5. Transfer mix to a medium sauce pan on your cooktop and heat until liquid is syrupy.
- 6. Transfer jam to food processor, pulse until coarsely chopped. Let cool then refrigerate.
Adapted from Martha Stewart
Adapted from Martha Stewart
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