Revised 2013 Jul 23
liquid smoke, (to taste)
1 head garlic, sliced very thin
3 large yellow onions, 3/4" dice
1/4 cup palm sugar
1 teaspoon chipotle sauce
1 1/2 cups coffee
1/3 cup balsamic vinegar
1/3 cup maple syrup
3/4 teaspoon Worcestershire sauce
2 tablespoons pepper sauce
water (as required)
In a 350°F oven cook the bacon until lightly browned and beginning to crisp. I use a rack over a half sheet pan. Cut it into 1 inch pieces. Be sure to save all of the browned bits from the sheet pan.
In a deep heavy bottomed pan sauté the onion in some of the rendered bacon fat on medium heat until beginning to brown (8 minutes or so). Add the garlic and cook for another couple of minutes.
Add the remaining ingredients (optionally keeping back 1/3 or so of the bacon for the next step) except for the water. Simmer for at least 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring. There should be very little liquid left when finished
(optional for chunky texture) Cook the reserved bacon until quite crisp. Chop into relatively small pieces.
Put the mixture into a food processor and pulse until the desired consistency is attained . Mix in the remaining bacon if using and put into jars.
Alternately cook the bacon in batches in the pan you'll be using for the finished jam.
If you turn the heat down, cover the onions, and cook longer they will be a little sweeter.
When processing the mixture it should appear to have too much liquid as it firms up dramatically.
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