D'Artagnan chef bio | Yield: makes about a pint
This easy bacon jam recipe makes a sweet & salty condiment that's excellent on burgers, with grilled and roasted meats, charcuterie boards, or just slathered on toasted bread.
- 1lb Applewood Smoked Slab Bacon, cut into ¼ inch lardons
- 4 medium-sized Spanish onions, peeled and sliced
- ¼ cup packed brown sugar
- 1 tablespoon grainy mustard
- ½ cup strong brewed coffee
- 2 tablespoons balsamic vinegar
- ½ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper
- In a heavy pot over medium heat cook bacon, stirring occasionally, until fat is rendered and bacon has begun to crisp but is still semi-soft, about 15 minutes. Remove bacon with a slotted spoon and set aside.
- Add onions to pot, stirring to coat in the rendered bacon fat. Cook until onions are translucent and soft, about 10 minutes. Stir in brown sugar, mustard, coffee, vinegar, and cayenne (if using). Season with salt and pepper. Turn heat to medium-low and continue to cook until onions are caramel in color, about 20 minutes. Add bacon. Continue to cook, stirring occasionally, until mixture is deep brown and has a jammy consistency, between 20-30 minutes. Remove from heat.
- Spoon half of the mixture into a food processor and pulse until finely chopped; add back to the pot, stirring to combine. Allow mixture to cool before spooning into a jar. Bacon jam will keep in the refrigerator for up to 2 weeks.