Usually when one first hears of this spread there are a lot of questions, namely in the line of “You’re kidding aren’t you?” or “Why?” and “What would you do with it?” As you would imagine, all these comments come with matching facial expressions.
Well, if you’ve not experienced Bacon Jam, do yourself a favor and give this recipe some serious consideration. I first heard of it while living on Vancouver Island; seems it was a big hit in both Canada as well as the Seattle area. But the word “jam” made me think of all that work, sterilization, etc. and I just didn’t have the time. But as it turns out, my Rice Cooker makes it really simple. Plus, it is the kind of jam that doesn’t need all the canning steps I’d thought.
At this time of year it makes a really great, and perhaps different, kind of gift for the host or hostess, but be sure to make some for yourself. Once you start using it you’ll find there is little with which it can’t be paired.
The very first time I made it I stuffed beef patties and grilled them. They were fabulous, regardless of what other condiments were added. Great for your parties too. As a spread it joins both crackers and crudités. It is simply heavenly as a topping for baked brie, or an accompaniment with most cheeses. Stir it in your soups or sauces, add a dollop alongside your breakfast or tuck it into an omelet…so tasty, so many ways. Here’s one more way I like to serve this jam: shave a bit off the top of mushroom caps so they won’t roll, remove stems and steam in the Rice Cooker/Steamer. After steaming, drain caps immediately on paper towels. When cool, fill with the Bacon Jam, cover with plastic wrap and they are ready to go when the party starts!
If you are not ready to try this out soon, then either you are a vegetarian, not a bacon fan or something is seriously wrong with my writing!
1 lb thick smoked bacon, cut into 1 inch pieces
2 medium onion, sliced thin
4 tbsp dark brown sugar
2 garlic cloves, minced
2 tbsp balsamic vinegar
¾ cup strong coffee
¼ cup maple syrup
Set your Rice Cooker to Sauté-Then-Simmer, cooking the bacon until cooked but still limp, not crispy. Remove bacon and all but 2 tablespoons of rendered bacon fat.
Add onions to the pan and saute until they become translucent. Add the brown sugar and continue sautéing until the onions begin to caramelize. Add the minced garlic and continue to cook for an additional minute. Add the vinegar to help deglaze the pan, scraping up all the browned bits at the bottom. Add the coffee, maple syrup and bacon. Let cooked uncovered for three hours or until it is thick like jam.
In a food processor or blender, pulse the bacon jam until it is coarsely chopped.
Keep covered in the refrigerator.
Over to You
What’s your version of bacon jam? Share and inspire us!