Decadent and perfect for cold nights with friends and cocktails, this bacon jam is an indulgent treat.
The first time we tried it was while traveling through Chicago in the middle of winter at Sable Kitchen & Bar when Heather Terhune was the chef there. We haven’t been back in years, but recreate this starter at home.
I imagine the jam would make a killer addition to a BLT.
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
Cook Bacon in a large skillet or in the oven. Be sure not to overcook or you’ll have bacon bits.
Stovetop: cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes.
Oven: spread bacon out in one or two rimmed baking sheets, bake at 350 until just getting browned.
Reserving a tablespoon of fat, transfer bacon to paper towels to drain. Rough chop when cool enough to handle.
Add the reserved fat and onions and garlic to a large skillet and cook until onions are translucent, about 10 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.
Simmer on medium-low until liquid is syrupy, about 60 to 90 minutes.
Finish in a food processor by pulsing until coarsely chopped.
Let cool, then refrigerate in airtight containers, up to 4 weeks.
Use a light hand when spinning in food processor.
I adore this with smokey bacon but any kind of pork bacon works.
Serve hot with fat slices of grilled bread, potato chips, or spoons.