Berkshire Bacon, Red Onion and Jalapeno Jam
Cooking relaxes me!! After a busy December with the arrival of a beautiful granddaughter, what better way to relax than to cook. I made Lentil soup, Black Bean Soup and a delicious Berkshire Bacon, Red Onion and Jalapeno Jam that I saw on Facebook from Simply Gourmet. Thank you for a delicious recipe. I have to say that this is one of the best bacon recipes I have prepared.
- 9 slices of Circle B Ranch Hickory smoked bacon, cut into 1/2 inch slices, cooked until brown (not crispy)
- 4 tablespoons of bacon grease, reserved from frying up bacon
- 1 large red onion, diced into 1/4 inch squares (yielded about 2.5 cups)
- 1 tablespoon mined garlic
- dash of salt
- 2 tablespoons of diced Jalapeno
- 1/2 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup pure maple syrup (don’t use imitation or artificial syrups)
- 3/4 cup brewed coffee
- In a medium size saute pan, add 2 Tablespoons of bacon grease. Wait until it is hot enough to saute and add the diced onion and garlic. Cook until the onions are clear-8 minutes- on medium heat, stirring every once in a while. If they start to stick to the bottom of the pan, add a bit more grease.In a medium sauce pan, add the vinegar, brown sugar, maple syrup, 2 tablespoons of bacon grease, coffee, jalapeno’s and bacon.
- When the onions and garlic are done, add these to the medium sauce pan too.
- Bring the jam to a boil and then reduce heat to medium low–the jam should simmer for over 60 minutes. I would check the jam every 15 minutes and stir once.
- You will know it is done because almost all of the liquid is gone when the jam is stirred.
- I did not cook my bacon until it was crispy. This allows the liquids in the recipe a chance to flavor and marinate the bacon.
- Store jam in the refrigerator for one week.
- I served the jam on crackers with a delicious Circle B Ranch Berkshire Pork Chop.