Not for Canning but, a super tasty "condiment' - a true 'must have' for your fridge!
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- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add 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 and stir to combine. Two Ways to Finish: StoveTop: cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks. Slow-Cooker: Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks. Note: **If you are having issues cooking off liquids - at the end of the cooking time, you can add a cornstarch slurry (2 Tbs cornstarch to just enough cold water to make a smooth paste) and add to jam mixture to thicken. Since this recipe CANNOT be canned. (Bacon is unsafe to can due to its extreme fat content) using cornstarch is permissible here. Makes Approx: One Pint
|Calories670Calories from Fat460|
|% DAILY VALUE|
|Calories from Fat460|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Stephanie 2 years ago
My Husband just made this recipe last night. although the jam already has an awesome flavor to it. We thought It would be evem more flavorful if we just let it sit in the fridge and hang out for a couple of day. Highly recommend!
Canning and Cooking a. 4 years ago
This recipe packs a powerful flavor 'punch.' This is a savory jam that works great on so many levels. You can smear it on grilled chicken, spoon over seared scallops, roll into grilled asparagus, ladle onto smoked brisket sandwiches, cover some baked brie (you get the idea!) Think of this more as a sweet/savory condiment then a 'traditional' jam. Worth the making! ~Enjoy! Diane