Series - Joy & Judy

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Joy's Bacon Jam


1 lb. bacon
1 small onion,
chopped
1 shallot, minced
3 to 4 cloves garlic, chopped
1ŕ4 cup apple cider vinegar
1ŕ2 cup packed brown sugar
1ŕ2 cup strong brewed coffee splash of bourbon

Directions: In a skillet cook bacon until brown and crisp at edges. Remove cooked bacon to paper towel-lined plate to cool and drain off grease. When cool, cut bacon into 1-inch pieces. Pour off all but 1 tablespoon bacon fat from pan. Turn heat down to medium low. Add onions, shallots and garlic, and cook until onions are translucent. Add vinegar, brown sugar, and coffee and splash of bourbon. Bring to a boil. Add cooked chopped bacon.Turn down heat to the lowest setting and allow to simmer for about 1-1ŕ2 hours, stirring every few minutes, until most of the liquid has evaporated and what is left is syrupy. Do not leave the pot unattended. There is a lot of sugar from the onions and the sugar, so it can burn easily. Taste it, if you like more garlic or bourbon add it!Transfer the cooked bacon jam to a food processor. (I don't process mine its fine) Pulse until you get the consistency of chunky jam. Store in a covered container for up to 1 week.


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