Bacon Porn

***Dear Googler, this is a post about a bacon recipe, not porn.  You will have to continue on your Google way.***

When I first read the words Bacon Jam on my friend Tracy's Facebook page, I thought, "eeew...gross."  I was imagining grape jelly and bacon.  Once she listed the ingredients, I was completely on board.  I invited my friend Jono* over to take photos...he works for bacon.  Below is our journey to Bacon Jam.

Ingredients

1 1/2 pounds sliced bacon cut crosswise into 1 inch pieces
2 medium yellow onions, diced
3 garlic cloves, smashed, peeled, and minced
3/4 cup strongly brewed coffee
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup maple syrup

Artsy Onion

BACON!!!

So basically it is a lot of bacon with syrup and sugar...what could go wrong.

In a large skillet over medium heat, cook the bacon, stirring occasionally until the fat is rendered and the bacon is lightly browned, about 20 minutes.

Steamy Bacon

Using a slotted spoon, transfer the bacon to a paper towel lined plate to drain.

The most difficult part of this recipe...do not eat the crispy pile of bacon...it was my Everest.

Pour off all but 1 tablespoon of the drippings from the skillet and reserve for another use.  Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes.

Add the coffee, vinegar, brown sugar, and maple syrup.  Bring to a boil.  Cook, stirring and scraping up any of the browned bits from the skillet, 2 minutes.  Add the bacon and stir to combine.

Oh yea...pour the syrup.

If making this on a stove top: Reduce the heat to a simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours. 

If making this in a slow-cooker: Transfer the mixture to a 6-quart slow cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.

I used the stove top because I had the time, and the pan was already dirty.  It took an hour, but my stove is gas and cooks very quickly.  If you need to head out, the slow cooker is your best bet...and your house will smell like baaaacoooon.

Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped.

Spoon the bacon lusciousness into individual jars or other resealable containers (don't eat it all yourself in one sitting, it will make you very ill).  It can be refrigerated for up to 4 weeks.  Transfer to a pan and rewarm gently over low heat prior to indulging.  (I used a tablespoon of olive oil to help reheat it.)

The bacon jam is great on crusty bread, apples, and crackers.  Jono also reports that it is excellent on toast with an egg.

To keep it real, Jono took a picture of me slicing the apples.  We did most of the shoot during K's nap, but she woke up while the jam was cooking.

Using a knife while holding a toddler...Mother of the Year

*Jono doesn't just take pretty pictures of bacon, he is also a professional lighting designer.  If you want him to work in your theater, you can contact him on LinkedIn.  (Don't worry, he also works for cash...not just bacon.)