Three words: Bacon Jalapeno Jam. What a marvelous thing. Those three words go together like the Three Musketeers, the Marx Brothers, Harry, Ron and Hermione, the Three Little Pigs – well maybe not the last, considering the main ingredient – but you get the idea. Actually, Bacon Jam is a thing I saw in a specialty store and took home to sample. It was good, but missing a note if you know what I mean. My son tasted it, went to his pepper garden, came back with a jalapeno, and sliced it in thin rings to top our bacon jam crackers. Eureka!
It seemed like a no brainer to make bacon jam and add jalapenos, but I didn’t want to stand around all day stirring jam over the stove – and believe me, reducing bacon into a jam consistency doesn’t happen in a few minutes. We were looking for a few other flavors as well. How about maple syrup – salty, sweet, and heat always tops the list here. Onion – yes please. Garlic – you bet. Now how to make it easy - the obvious choice was our trusty old crockpot.
It’s been around so long it doesn’t know it’s now referred to a slow cooker! It all started with the bacon. I cooked two pounds and drained it well on paper towels. After draining away all but a tiny spoonful of bacon grease, the jalapenos, onions and garlic went in the same skillet to soften. Then all of the ingredients went into the skillet to boil for a couple of minutes and then into the crockpot – sorry – slow cooker - to simmer away for the next 3 ½ hours. I let it cook for another hour without the top to steam out any moisture and then after it cooled gave the jam a quick pulse in the food processor just to break everything up in smaller pieces.
The result was just delicious. The recipe made three half pint jars and three 4 oz jars. The first night we enjoyed Bacon Jalapeno Jam on biscuits. The next night it was a perfect topping for sliders. I gave a jar to a good friend who crafted an appetizer for her husband by scooping out cherry tomatoes, adding goat cheese and topping it with the jam. Well last night we did exactly that and it was just marvelous. Tonight – well – I don’t know yet – maybe topping stuffed eggs. I can’t wait to see what else we invent…..
It looks like we’ll be making another batch this weekend. I’ve been told I gave away too much – but what’s the fun of making this marvelous Bacon Jalapeno Jam if you can’t share! Make a batch this weekend for the Fourth of July. Have a wonderful holiday. God Bless the USA!
Ingredients
2 pounds sliced bacon
3 onions, diced
4 cloves garlic, peeled and smashed
4 - 6 jalapeno peppers, seeded and chopped (leave in some seeds– depending on how hot you want it to be)
2/3 cup apple cider vinegar
2/3 cup brown sugar
1/3 cup pure maple syrup
1 cup brewed coffee
1 tsp salt
1 tsp black pepper
Directions
Cook bacon in a skillet over medium heat until browned. (I used 2 skillets and browned the bacon in 2 batches.)
Remove to paper towels to drain.
Reserve 1 Tbsp bacon grease in the skillet, and add onions, garlic, and jalapenos to the skillet over low heat to soften, about 5 minutes.
Stir in vinegar, brown sugar, maple syrup, coffee, and salt.
Bring to a boil for 2 minutes and add bacon back to skillet for another minute.
Pour bacon mixture into a slow cooker and cook on high for 3 ½ hours.
Remove top and cook another hour.
Cool enough to pulse a couple of times in the food processor and store in clean jars in the refrigerator.
