22 December 2011
Whiskey Bacon Jam
Ingredients
500g streaky bacon (it has to be streaky), chopped into small dice 4 cloves garlic, finely chopped 1 red onion, finely diced 50g brown sugar 50mls maple syrup 50ml cider vinegar 1 tbsp red wine vinegar 150ml fresh brewed coffee (NOT instant – important) 100ml whiskey of your choice (I used Lagavullin) 2 chipotles in adobe (1 chillies – NOT 2 tins!), finely chopped or 1 fresh red chilli
Method
Sauté the bacon over a medium heat until starting to crisp.
Take the bacon out and pour off most of the bacon fat, leaving just enough to fry the onion until soft but not coloured – about 5 minutes. Add the garlic for about a minute.
Transfer the bacon, onion, garlic to a large pot with the rest of the ingredients.
Simmer gently for one hour, adding a little water every 30 minutes if required (I only had to do this towards the end). Add the red wine vinegar in the last 5 minutes.
Pulse it in a food processor briefly (to retain the course texture) – although it can be quite nice coarse.
Ready to serve. Will keep in the fridge too although I doubt you will have any leftover.
(Credit: http://eatlikeagirl.com)
Whiskey Bacon Jam • Opuss № I