Deviled Eggs With Bacon Jam

Bacon Jam??? Oh yes, you heard that right! Even though mine kinda looks more like bacon meatballs... which isn't a bad thing either! Two reasons, I think I needed to add a little water to it while it was cooking and in my rush to get a pic in natural light the bacon was still cold so it's more solid. That's my story any way, couldn't have been my inability to follow directions:@) It's still tasty though!

The recipe comes from Martha Stewart but I first saw it on Pam's blog here, make sure you check out her pic for how it really should look. This is one of those recipes I just had to try for the novelty of it, glad I did!

Notes:

• I think it's important to mention that it has the consistency of a very grainy mustard.
• This is sweet, with a touch of tang and tastes, as you'd imagine, like bacon:@)
• It makes approximately 2 1/2 cups as written. All I kept thinking as I was cooking the bacon was "that's a lot of pig!".
• I've topped bagels with it, made the eggs and added a heaping spoonful to guacamole-man that's good! I plan to freeze cubes of it to add to beans or pea soup. Martha suggests using it as an appetizer and sending small jars of it home with your guests-a very good idea!
• Do I feel this needs to be made in a crock pot? No, I think the oven or a very low setting on the stove (with a nice heavy bottomed pan and occasional stirring) would work as well.

What's that you ask? What did Earl have to say about the Bacon Jam?

We'll be discussing his attitude later...

Bacon Jam

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

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Have a happy day!

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