Source: Chef Dez
Rosemary Maple Bacon Jam
Recipe Created by Chef Dez (www.chefdez.com). “The perfect topping for almost any appetizers you may be thinking of offering to your guests, like bruscetta, cheese & crackers, canapés, etc. My favourite is paired with soft unripened goat cheese (chevre) as the creamy tanginess is the perfect match for this sweet complex concoction.”
- 1 pound Johnston’s Bacon Slices cut into 1/4” pieces
- 2 medium onions quartered and sliced thin
- 6-8 garlic cloves chopped
- 1 cup black coffee
- ⅔ cup brown sugar packed
- ½ cup maple syrup
- ⅓ cup apple cider vinegar
- 1 tbsp fresh rosemary finely chopped
- Add the Johnston’s bacon pieces to a large heavy bottomed pan or dutch oven. Turn the heat to medium/high and cook the bacon until almost crisp (browned and cooked, but not crisp), reducing the heat to medium as it starts to turn brown, stirring occasionally, approximately 20 minutes. Remove the cooked bacon with a slotted spoon and set aside on paper towels to drain.
- Remove all but 1 tablespoon of the bacon fat from the pan. Turn the heat to medium and stir in the onions to the tablespoon of bacon fat followed by the garlic. Cook, stirring occasionally, until this onion/garlic mixture is softened and slightly browned, approximately 5-7 minutes.
- Add the coffee, brown sugar, maple syrup, vinegar, rosemary, and reserved bacon. Stir to combine and increase the heat to medium/high to bring to a boil. Once boiling, reduce the heat to medium/low and simmer uncovered for approximately 90 minutes until the mixture is syrupy and has a jam like texture.
- Transfer this mixture to a food processor pulse a few times until the consistency/texture is what you desire. Will last up to 3 weeks in your refrigerator.