Bacon Jam

With a day off work, I have a day to work around home. It’s 7:30 and I sit at my kitchen counter watching the sun rise and stream into the windows along the east side of the house. It is how I imagined the sun in the early morning hours although the reflection on the carnival colored glass mosaic tiles behind my range hood is far more stunning then I could have predicted.

With a fresh pot of coffee brewed, I assembled the ingredients for Bacon Jam. I first saw the recipe on Not Quite Nigella’s website. I have modified it for my own tastes and to include honey from Biddan Ridge’s hives. I need to include this on the menu for the Thanksgiving weekend gathering.

Bacon Jam

Bacon Jam

 1 lb bacon, chopped

6-8 cloves of garlic, chopped

1 large sweet onion

1 c strong black coffee

¼ apple cider vinegar

¼ c maple syrup

3 Tbsp Biddan Ridge Honey (or brown sugar)

1 Tbsp unsweetened cocoa powder

¼ tsp red pepper flakes

1 c water

Put all ingredients in a deep skillet EXCEPT the water and slow cook, uncovered for HOURS. After the first hour, add ¼ c water. Repeat each hour until it’s cooked down into a dark, rust brown concoction.

Let cool for 1 hour. Transfer to a food processor and pulse until desired spreadable consistency.

Makes 1 pint jar. Keep refrigerated. Spread on biscuits, crackers with cheese, burgers, as a base sauce for pizzas. Be creative.

 

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