Sinful. Just… full of sin

I just looked over my last few posts and realized they’re all about capital-C Comfort foods. Thick, rich chocolate pudding, mascarpone cream, spicy soup… while I’m on a roll, let’s add one more to the list, shall we?

Bacon Jam — a wonderful motivator, I’ve found.

As a reason for getting out of bed: Spread it on toast, top it with a perfectly (or not) poached egg for a sunny, sweet and savory start to the day.

with bacon jam and avocado

It’ll get you into the kitchen instead of grabbing a quick bite. Fast food pales in comparison to this grilled cheese sandwich: Bacon jam blanketed in cheddar cheese and studded with avocado between two slices of buttered (and I mean buttered) bread, then grilled till the bread crunches at the first bite while the filling simply yields itself.

bacon jam

It’s also a reason to, I dunno, clean the fridge maybe? If you already happened to be in there, and the jar was staring you in the face and no one’s watching you could take a spoonful straight from the jar. (Not that I’d ever dream of doing such a thing.)

I’m certain there are other, more diabolical motivational uses for this, but I’ll have to work on them. As it is, I’m mostly motivated to make another batch since I gave away over half. But four out of four carnivores agree; this stuff is perfection.

Thanks to Stephanie, for posting about this at Fresh Tart.

grilled cheese with bacon jam & avocado

grilled cheese with bacon jam & avocado

recipe after the jump

Bacon Jam lightly adapted from Fresh Tart, Dara & Co.

I added bourbon and cayenne pepper to the recipe because, well, how could I not? I’d lose my Coonass Card without them.

1 1/2 lbs. bacon sliced into 1-inch pieces
2 yellow onions, peeled and thinly sliced
4 cloves garlic, smashed and peeled
1 tablespoon bourbon
1/2 cup apple cider vinegar
1/4 cup packed light brown sugar
1/4 cup pure maple syrup
3/4 cup very strong brewed black coffee
1/2 teaspoon freshly ground black pepper
1/2 teaspoon (or more, if you like) cayenne pepper

Cook bacon in a Dutch oven over medium-high heat. When bacon is browned, use a slotted spoon to transfer to a paper towel-lined plate. Drain all but 2 tablespoons of drippings from the pan.

Place Dutch oven back on the burner and adjust heat to medium. Stir in the onions and garlic and saute until onions are mostly translucent, about 10 minutes. Deglaze with bourbon. Stir in the bacon and remaining ingredients and bring to a boil.

Turn heat to low and simmer, uncovered, until onions are meltingly soft and the liquid is thick and syrupy, 30-40 minutes. If mixture starts to become dry, add up to 1/4 cup of water.

Transfer the bacon and onions to a food processor and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar or container with a tight-fitting lid. Store in the refrigerator for up to one month.

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12 Replies to “Sinful. Just… full of sin”

  1. I can’t wait to make this. And if my heart stops from consuming too much, I will die a happy, happy girl. Our Farmer’s Market opens next weekend (writing from Atlanta) and this is the perfect thing to do with my locally cured thick cuts!

  2. Oh, my sweet Gawd.

    Now I know what to do with all the bacon I had left over after I made cassoulet.

    A poached egg is just gilding the lily. Hell, I’d eat this stuff on ice cream. Really.

  3. What does the coffee do exactly for this recipe? And can it be substituted? And if so what do you recommend?

  4. Jaimie – Coffee was in the original recipe so I can’t say for sure, but I suspect it adds depth. I’m sure substituting an equal amount of water would be fine, but would make for a less complex jam.

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