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Author Notes: This bacon jam is pretty much the best thing to come out of my kitchen. It's also fructose free, using coconut sugar and pure maple syrup for it's sweetness. If you have a knife, a pack of bacon, and an hour, you can make this jam. —Kara H
Makes about 2-3 cups
- 1 pound bacon, cut into thin slices
- 4 large shallots, sliced thin
- 1/4 cup coconut palm sugar
- 1/4 cup grade A pure maple syrup
- 1/4 cup rice wine vinegar
- 3/4 cup strong coffee
- 1/2 cup water
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Cook the bacon over medium-high heat in a large non-stick skillet, 10 to 12 minutes, until it starts to crisp. With a slotted spoon, remove the bacon and set aside.
- In the same skillet (no need to drain the bacon fat), add the shallots and sauté 5 minutes, until soft and translucent. Add the syrup, sugar, vinegar, coffee, water, and bacon. Add in the cayenne, garlic powder and paprika. Season with salt and pepper. Bring to a boil. Reduce the heat to a simmer and cook, stirring from time to time, 50 to 60 minutes, until the onions are well caramelized. If the mixture becomes too dry, add a little more water.
- Cool and transfer the mixture to a food processor. Pulse a few times until thick and chunky. Store in an air-tight container in the refrigerator, up to 1 week.