Lepp Farm Market in Abbotsford, BC (my favourite store in Abbotsford!) had a recipe for Rosemary Maple Bacon Jam in their recent newsletter. I had to try it since I have seen it on cooking shows and it is all the rage these days. This recipe makes a thick sweet and salty condiment that you can put on burgers or even a piece of cheese. It can be stored in the fridge for up to 3 weeks. This is Chef Dez's Rosemary Maple Bacon Jam.
- 1 pound of good quality bacon -chopped
- 2 onions -chopped fine
- 6-8 cloves garlic-chopped fine
- 1 cup coffee
- 2/3 cup brown sugar
- 1/2 cup maple syrup (only use the real stuff!)
- 1/2 cup apple cider vinegar
- 1 tbsp fresh rosemary-chopped
Step 1: chop and cook bacon until browned but just before it goes crispy. This will take approx 20 minutes on a medium heat. Stir occasionally and more at the end to avoid burning and to cook evenly. Pat dry. Remove all bacon fat except 1 tbsp to continue cooking.
Step 2: chop all remaining ingredients. Onions, garlic and rosemary. Gather coffee, brown sugar, maple syrup and vinegar.
Step 3: in the same pan cook onions for 3-4 minutes, then add garlic cook 5-7 minutes until just starting to brown around the edges.
Step 4: add coffee, brown sugar, maple syrup vinegar, rosemary and bacon. Bring to a boil then cook on low for 90 minutes. It will reduce and thicken however, it may seem like it is too watery but, it will thicken as it cools.
Step 5: Pulse in food processor a few times. It can be stored in fridge up to 3 weeks and it will firm up but, still remains spreadable.
great on burgers, pizza a piece of cheese etc...crazy and weird but, worth