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Author Notes: I first stumbled upon these two beautiful words strung together via MrsWheelbarrow on twitter, which lead to a deeper dive into a few blogs which had recipes for bacon jam, then… I turned to my stash of homemade bacon.
For my spin on it, I gave it a sort of Mayan-Mexican twist. Cocoa nibs (roasted cocoa beans) impart the essence of chocolate without adding any sweetness. The ancho and chipotle give it a bit of spice and smoky flavor, while the cinnamon adds subtle warmth. I used agave syrup (you can use honey as a substitute) which is a sweet syrup made from the cactus where tequila comes from… hmmmm maybe I should try a batch with a shot of tequila in the mix. Beware, if served to guests, this will turn the most polite into gluttons and beggars. —wanderash
Serves about 2 cups
- 1 pound bacon, cut into 1” pieces
- 1 onion, medium dice
- 4 cloves garlic, minced
- 3 tablespoons brown sugar
- 2 teaspoons ancho chili powder
- 1 teaspoon chipotle powder (or smoked paprika)
- 1/4 teaspoon cinnamon
- 1 tablespoon cocoa nibs, ground
- 3/4 cup strong black coffee
- 1/4 cup cider vinegar
- 1/4 cup agave syrup (or honey)
- Cook bacon in a skillet until fat is rendered and bacon is slightly crisp. Add the onion and sauté for about 3 minutes. Pour out half of the bacon fat. Add the garlic and cook for 1 min.
- Add the sugar, all of the spices and cocoa nibs and stir over heat for 1-2 minutes.
- Transfer to a small pot and pour in coffee, vinegar, agave and water to cover. Simmer on low for about 3 hours. Add more water during the cooking if the liquid gets too low.
- Transfer to a food processor and pulse until slightly smooth. I leave it a bit chunky with bacon bits. Serve with baguette and apple slices.
- This recipe was entered in the contest for Your Best Recipe with Coffee