BACON JAM - My Version

There are many variations to the recipe for Bacon Jam.  After trying a couple of them, I've decided to make my own.  My version has a little bit of Southwestern and Southern style mixed together.  This is a good spread for either an appetizer on slices of baguettes or spread on toast with egg on top, or spread on a good bread with melted cheese.

What is Bacon Jam?  It's not a jam with bacon.  It's a meat spread with bacon as its main ingredient.  I decided to use the bacon that's natural without preservatives like sodium nitrite which is carcinogenic.

INGREDIENTS:
1-1/2 lbs of bacon
1/2 sweet onion or red onion
5-6 cloves garlic, minced
1 TB light brown sugar
3/4 tsp all spice
2-4 chipotles en adobo sauce plus 3 tsps of the sauce
1-1/2 c brewed coffee
1/3 c cider vinegar
2 tsp ancho chile powder
1TB ground Mexican hot chocolate
1/4 c brandy
4 TB Maple syrup
black pepper to taste
Yields: 2-3 cups

In a large pot (I used a large wok), cook the bacon before it becomes crisp.  Remove and cut it up in 1 inch squares.

Drain the fat leaving about 2 TB in the pan.  Add the onion and garlic and continue cooking for another 2 minutes.  Then add the rest of the ingredients.  Simmer in low heat for 2 hours, adding 1/4 c of water before it evaporates (about every 15 minutes).

This is the consistency you would like to achieve in 2 hours.

Put it in a food processor in pulse mode to achieve the consistency you see pictured.

You're now ready to serve or pack it up in a jar to store.

My family likes it on good toasted bread with an egg on top or melted cheese.
You can also serve it like a tapanade for hors d' oeuvres.

WITH THE HOLIDAYS AROUND THE CORNER
IT MAKES A GOOD BRUNCH, LUNCH, APPETIZER AND A HOME MADE GIFT!

http://skilletstreetfood.foodzie.com/skillet-bacon-jam.html