Bacon Jam

This recipe can be used for spooning on Granny's old-fashion biscuits, or put a dollop on fluffy scrambled eggs. On a toasted slice of a crusty bread or good crackers it would be divine. Whatever you use this for, it will work beautifully, because everything is better with bacon!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 140 Calories

Ingredients

• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ cup brown sugar
• 1 cup brewed coffee
• 1 teaspoon ground cayenne pepper
• ¾ cup ketchup
• ½ cup maple syrup
• ½ cup sherry vinegar
• ½ cup bacon drippings
• ¼ cup garlic, minced
• 1 cup bourbon whiskey
• 2 pounds bacon, cut into 1-inch pieces
• 2 large yellow onions, cut into very thin slivers

Recipe Instructions

Step 1

Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.

Step 2

Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.

Step 3

Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.