This savory jam can be used at breakfast, lunch or dinner as a great accompaniment to eggs, toast, burgers and grilled meats. Try adding chile powder if you prefer a little heat.
Yield | 3 cups |
- 2 lbs hickory-smoked bacon, cut into 1-inch cubes
- 2 large onions, minced
- 1 head garlic, minced
- 1½ cups brewed coffee
- 1 cup water
- ½ cup apple cider vinegar
- ½ cup maple syrup
- ½ cup light brown sugar
- 1 Tbsp honey
| Preparation | Heat a large pot over medium heat. Add bacon and cook, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving the fat in the pot.
Add the onions and garlic and cook until soft and translucent. Add bacon, coffee, water, vinegar, syrup, sugar and honey. Bring to a simmer and cook over low heat for 2 hours, or until the mixture becomes thick and syrupy.
Remove from heat and transfer to a food processor. Purée until finely chopped. Place in an airtight jar and store in the refrigerator for up to one month.
Cassandra Vires is the owner and chef of Home Wine Kitchen. She received her culinary training in Houston and has a knack for reimagining classic dishes.