Day 15: Bacon Jam

Those who know about my love affair with bacon knew I would find a way to include it in at least one recipe, despite its typical incongruity with honey. The original recipe from Minnesota Monthly uses maple syrup, but honey makes a fine substitute. This recipe is really all about the bacon anyway.

Yield: about 3 cups

Ingredients

1 1/2 lbs bacon sliced into 1-inch pieces
2 yellow onions, peeled and thinly sliced
4 cloves garlic, smashed and peeled
1/2 cup apple cider vinegar
1/4 cup packed light brown sugar
1/4 cup millefiori honey
3/4 cup very strong brewed black coffee
1/2 tsp freshly ground black pepper

Directions

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 tbsp of drippings from the pan. I used Pastures A Plenty bacon - closer to 1 pound - and only about 2 tbsp of drippings remained.

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. Stir in the bacon and remaining ingredients and bring to a boil.

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

Transfer the bacon and onions to a food processor and pulse several times or until the bacon jam is a spreadable consistency. I kept it rather chunky.

Scrape into a jar or container with a tight-fitting lid. It will keep in the refrigerator for up to one month (unless you eat it all before then, which I certainly will).

I'm pairing it with the Ethiopian honey bread I made last night. Delicious!