Smokey Bacon Jam

One of the best things I have done with bacon.  This "jam" can be used on toast in the morning, spread on appetizer cheese (manchego is the best), or replace this for actual bacon on a burger!!!

2 pounds smoked bacon (or use regular bacon and liquid smoke)
8 cloves garlic, chopped
2 medium brown onion sliced
6 tablespoons brown sugar
Tabasco sauce (according to taste)
2 cups coffee
1/2 cup apple cider vinegar
1/2 cup maple syrup
Honey (according to taste)
 Black pepper to taste
* extra water

This recipe will produce 2 10 ounce jars

In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.  I did my cooking outside on my BBQ's sideburner to not fill the house COMPLETELY with bacon smell.  The wife was happy.

Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

Cut the bacon into 1 inch pieces before putting the bacon, onion and garlic into a heavy based cast iron pot.  Add the rest of the ingredients except for the water.  Simmer for 4.5 hours.  Add 1/4 of a cup of water every 25-30 minutes if the liquid reduces too fast.  Stir the pot at this time too if you don't need to add water.

Using a wire strainer I place the entire mixture to drain any liquid and cool.  Let it set there for 20-25 minutes.  Place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.  I add honey to sweeten it up a tad.

This step is additional but I find it works just a little more.

Line a strainer with cheesecloth and add the bacon jam from the food processor.  Let it sit there for 20-25 minutes.

I say this loosely.  You are NOT going to preserve this but you want to put your new bacon jam in a glass jar.  I placed one in fridge for later and I have one out to eat.