Today was a very good day. Any day that involves cooking 4 lbs. of bacon has to be great. This was the start of our exploration into the world of bacon preserves. We started out easy basing our jam on a recipe from Not Quite Nigella.
4 lbs. choppeddouble smoked bacon
3 cups chopped onion
1/4 cup minced garlic
4 cups brewed coffee
1 1/2 cups brown sugar
1 cup apple cider vinegar
Start by cooking the bacon on medium heat until it is browning and not quite getting crispy. Then remove the bacon from the pan and add the onion and garlic. Cook until tender, about 5-7 minutes. Remove the onions and garlic from the pan and combine with the bacon and all the other ingredients in a 4 quart dutch oven.
Bring to a boil and then simmer for approximately 2 hours until the all of the liquid has been reduced. Then let the mixture cool for about 15 minutes and then puree in a food processor for about 30 seconds.
The jam is in jars and should be good in the fridge for 2-3 weeks.
Tomorrow morning we will have it on toast with poached eggs. For lunch we will have it on a chicken sandwich with tomatoes and lettuce. Tomorrow night maybe as the rub on a pork loin roast.