Description
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!
Ingredients
- 2 pounds bacon, cut into 1-inch pieces
- ½ cup bacon drippings
- 2 large yellow onions, cut into very thin slivers
- ½ cup brown sugar
- ¼ cup garlic, minced
- 1 teaspoon ground cayenne pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup bourbon whiskey
- 1 cup brewed coffee
- ½ cup sherry vinegar
- ½ cup maple syrup
- ¾ cup ketchup
Instructions
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 35 mins
Servings: 32