By Kelly Bogard
Bacon. Over the past few years, it’s become an all-out craze. And with everything from Chicken Fried Bacon to Bacon Wrapped Corn, it doesn’t look like the sizzle will fade anytime soon.
Then again, bacon is so good, why would you want it to?
A fellow Farm Bureau foodie, Matt, asked me to make this week’s recipe. I admit, I thought it was a little crazy. But now I know just how good it can be.
For Bacon Jam, you will need…
1 1/2 lbs. bacon
2 Texas 1015 sweet onions, thinly sliced
4 to 6 cloves garlic, smashed
1 jalapeno, sliced
1 c. brewed coffee
1/4 c. apple cider vinegar
1/4 c. breakfast syrup
1/4 c. brown sugar, packed
1/2 tsp. black pepper
Bacon Jam is the perfect combination of sweet, salty and savory—all in one amazing spread. The jalapeno even adds a little heat to the mix. It’s perfect for appetizers or on a burger. I like it on a hot buttermilk biscuit.
Once the bacon is cooked, remove it from the pan, as well as the majority of the bacon grease. Leave a thin layer of grease to cook the onions, garlic and jalapeno. You decide the heat level, so seeding the jalapeno is up to personal preference.
Now that the veggies are cooked through, add the bacon back in and pour the coffee mixture over everything. Make sure all of the ingredients are mixed well and let simmer over medium-high heat to reduce the liquid. This will take about 20 minutes. You should stir it a few times to make sure nothing sticks on the bottom.
This jam is versatile and fun. It can be used any time of the day with a meal or even as a snack. And, of course, because it is filled with bacon, it’s amazing.
Thanks, Matt, for the recipe idea. Keep them coming. If any of you have a recipe you want to share or one that you want me to try out, just shoot me an email and I will try to get it on for you. From all of us at Texas Table Top, enjoy!
Recipe: Bacon Jam
Summary: Savory, salty and sweet bacon delight
- 1 1/2 lbs. bacon
- 2 Texas 1015 sweet onions, thinly sliced
- 4 to 6 cloves garlic, smashed
- 1 jalapeno, sliced
- 1 c. brewed coffee
- 1/4 c. apple cider vinegar
- 1/4 c. breakfast syrup
- 1/4 c. brown sugar, packed
- 1/2 tsp. black pepper
- Quarter and cook bacon.
- Remove cooked bacon from the pan as well as the majority of the grease.
- Cook the vegetables in the remaining grease.
- Mix together coffee, vinegar, syrup, sugar and pepper in a small bowl.
- Add the bacon and coffee mixture to the cooking vegetables and stir to combine.
- Let the mixture reduce down over medium-high heat until very little liquid remains.
- Move the mixture to a food processor and pulse to desired consistency.
- Serve warm or cold.
- Will last two weeks refrigerated in an airtight container.
Cooking time (duration): 0 hour(s), 45 minutes
Number of servings (yield): 2 to 3 Cups