I have no words.
Well, I have a few.
Think of a time when you have had nice little crispy bits of meat left in the pan after it’s been simmering in a syrupy sweet mixture for hours. Oh wait, that was today.
This is bacon jam.
1 Lb Smoked Bacon (or use regular bacon and liquid smoke)
4 Cloves Garlic, chopped
1 Onion, diced
3 Tbsp Brown Sugar
Hot Sauce, to taste
1 Cup Coffee
1/4 Cup Balsamic Vinegar
1/4 Cup Maple Syrup
Black Pepper, to taste
2 Cups Water
In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Cut into 1 inch pieces.
Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
Transfer the bacon, onion, and garlic into a dutch oven and add the rest of the ingredients except for the water. Simmer on low for 2 hours, adding 1/4 cup of water every 25-30 minutes or so. Stir periodically.
When ready, cool for 15-20 minutes, then place in a food processor. Pulse for 2-3 seconds so to leave some texture to the “jam”, or pulse longer for a smoother texture.