Bite Of Minnesota: Bacon Jam

Bacon is one of those foods where the majority of people love it, but there is a handful of people who just can't stand it. I'm in the former camp: I love bacon. I was raised in a bacon family where it was more common to fry up a pound of bacon for breakfast than it was to have sausages sizzling on the stovetop. Thinking back to my years of bacon infused meals as a kid, I recalled BLT's, bacon toasty dogs, and green beans with bacon, which is still a family favorite. When I met my husband's family as a teen, I was introduced to rumaki and was happy to learn that they made bacon toasty dogs too. You know, a hot dog surrounded by processed cheese slices and bacon wrapped in white bread and broiled? Yes, those ones.

As an adult, I was able to add many more bacon recipes to my repertoire and I just found another winner: bacon jam. I tested out a half batch over the weekend and regretted that I didn't make more. However, I have a dinner party coming up and since I learned my lesson, I'll be making a full batch this time.

(credit: Crystal Grobe)

It should be noted that this isn't my original idea or recipe. The recipe comes from a local food marketing company and all I did was cut down the bacon and bacon grease to make a less greasy end product. Try a batch for your next party, or plan your own at-home appetizer night.

Bacon Jam
Adapted from here
(makes 1 cup)

1/2 lb. thick cut bacon, cut into 1-inch squares
4 shallots, finely diced
3 cloves garlic, finely diced
1/4 cup brown sugar
3/4 cup strongly brewed coffee
1/2 cup apple cider vinegar
3 tbsp maple syrup
1/2 tsp red pepper flakes
2 tbsp water

In a skillet, cook bacon until crisp. Drain bacon on paper towels and discard all but 2 tablespoons of bacon grease.

In the bacon skillet, sauté shallots until beginning to soften and add garlic. Cook for a minute or two, being careful not to burn garlic.

Add brown sugar, coffee, vinegar, and maple syrup and simmer 5 minutes. Add bacon, red pepper flakes, and water, stirring gently.

Simmer on low for 35 minutes, stirring often, until the liquid is evaporated and significantly reduced. The mixture should be caramelized and dark in color. Let cool slightly before pulsing a couple of times in a food processor.