Thursday, August 6, 2015

Fig & Bacon Jam

I am a lover of all things fig. And bacon. So I thought, why not put those two loves of mine together to make one totally awesome spread. And it tastes, well, for lack of better words, totally awesome! This jam is the perfect addition to any chef's board, or a grown-up grilled cheese, or my personal favorite, pizza! I used about half of the jar and spread it on a pizza in place of classic marinara sauce. I've gotta say, it's gonna be hard to beat that from here on out.

Fig & Bacon Jam

  • 1/2 lb. bacon, chopped into 1-inch pieces
  • 1/2 onion, chopped
  • 1 garlic clove, chopped
  • 1/2 lb. whole figs, stems removed, then halved
  • 1/4 cup brown sugar
  • 1/4 cup bourbon
  • 2 tbsp. maple syrup
  • 1/4 cup brewed coffee
  • 3 tbsp. apple cider vinegar
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1/8 tsp. chile powder
In a large stock pot, cook the bacon over medium-high heat until crispy. Remove the bacon and allow to drain on a paper towel. Discard all of the bacon fat from the pot except for about 1 tbsp.

Add the onion and garlic to the bacon fat and cook over medium heat until softened, about 5 minutes. After the onions are cooked, add in the remaining ingredients. Lower heat to a simmer and cook, stirring occasionally, until thickened, about 45 minutes.

Allow the mixture to cool slightly before transferring to a food processor. Pulse until combined and you come to your desired texture (I like my jam to have a little texture).

Keep in an airtight container in the fridge for up to 2 weeks.

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