Bacon Jam

For as long as I can remember I have loved bacon and I have always loved making strange and new things with it. So here I bring you a step by step tutorial on how to make your very own bacon jam.

1 pound bacon
1 onion, diced
2 teaspoons garlic from the jar or 2 cloves garlic, minced
1 cup brewed coffee
1/2 cup cider vinegar
1/2 cup orange juice
1/4 cup maple syrup
2 Tablespoons brown sugar
1 teaspoon orange zest
1/4 teaspoon ground ginger
1/8 teaspoon ground pepper
1/4 cup bourbon

Slice the bacon into 1/2 inch strips.

Add the bacon to a large pot over medium-high heat.

Cook the bacon until it gets brown and crisp, 10 to 20 minutes.

Take the bacon out of the pan and drain on a paper towel lined plate. Set bacon aside. Leave 2 Tablespoons of bacon grease in the pot, pour off the rest. The easiest way I find to do this is to grab bowl and take some tin foil and place it so that it covers the bowl. Then pour off all your bacon grease. This way when you have to get those 2 Tablespoons it will be really easy. When you are done with it set it aside till it hardens then lift the tin foil off the bowl and throw it in the trash.

Reduce the heat to medium. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Keep the onion and garlic mixture moving so the garlic does not burn.

Return the bacon to the pan and add coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger, and pepper. Reduce the heat and simmer without a top on the pot for 45 minutes.

While you wait for your bacon jam to cook go and watch some television. I recommend Doctor Who since there will be a new one coming out this Easter weekend on the the 30th.

When the 45 minutes are up transfer the mixture to a food processor and pulse until everything is finely chopped.  Pour everything back into the pan and simmer for another 15 minutes and go back to Doctor Who.

After the 15 minutes are up Add the bourbon and simmer for 30 minutes longer. And go back to Doctor Who (and for you fans out there yes I realize it's only like a few seconds after my first picture I was just lazy by this point in the day)

The jam should be thick and syrupy. If the jam gets too thick at any point, add 1/4 cup to water to thin it out. Take off the heat and let cool slightly. Transfer to jars. I used 4oz canning jars which gives you four jars. This jam will keep in the fridge for 3 to 4 weeks.