Geez, now I totally get what all the hype is about! Bacon Jam, sound right up my ally right? What with our pig in the freezer and the homestead triple smoke bacon in abundance, and seeing as I am a jamming / canning machine, I thought “what the hell”, while processing some other preserves I decided to bust out a batch of bacon jam, and frankly I am almost sad I did, because life without this stuff is tasteless!
I made my own hybrid recipe after some internet research and what I yielded is a true celebration of Canadian flavors; smoked homestead bacon, maple syrup, dark beer, coffee… have I said enough? Are you drooling? How about caramelized onions, garlic, balsamic vinegar, molasses, homemade HP sauce, some chilies and black pepper for good measure? What about now? Are you convinced?
This stuff was so damn good I had to make a batch of homemade hamburgers and fire up the grill just to properly honor these flavors, with avocado cheese burgers. The process of making this divine jam is just like making chutney, only with the enticing aroma of smoked bacon lingering about. From start to finish the process was about 3 hours of effort, and netted a mere 5 x 250ml jars, one of which was devoured in all of 7 minutes. The guys were licking the bowl and spatulas clean.. even the counter top! It was suggested we can this Canadian Crack rather than bacon jam… but what ever you call it, whatever you slather it on, you are in for a delightfully carnivorous culinary treat!
Here is the step by step:
Start with the best quality thick cut smoked, all natural local happy bacon you can find.
cut 1+ lb’s of the stuff into 1 cm thick chunks, get it searing off and browning up into crispy perfection in a heavy bottomed pan.
Once cooked and browned remove from pan along with almost all of the dripping (leave about 1+Tbsp in the pan) then start to slowly over medium heat caramelize:
3 medium yellow onions
6 cloves of chopped garlic
When you reach the level of golden goodness you desire add back in the bacon along with:
1 cup of strong coffee
1 cup dark beer
1/4 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup homemade HP sauce
1/4 cup molasses
1/4 cup cane sugar
1/4 cup balsamic vinegar
1 good pinch of hot chili flakes
along with hearty amount of fresh ground black pepper
Slowly simmer for 2 hours, stirring often over a medium heat.
When you can’t stand it any more because the house smells sooo good, bust out your processor or immersion blender and zip up the batch so that you have a chunky blend *DO NOT over process into paste/ sauce, you want some bacon and onion bits throughout.
Portion bacon jam into sterilized jars and keep in the fridge for up to 4 weeks.
Very soon I will do another batch, and figure our the pressure canning times so that I can put these up in the pantry, when I do that I will update this entry to share the processing times. You CANNOT water bath can this!
WARNING: once you make this you might never go without it again!