Bacon is one of those foods where the majority of people love it, but there is a handful of people who just can’t stand it. I’m in the former camp: I love bacon. I was raised in a bacon family where it was more common to fry up a pound of bacon for breakfast than it was to have sausages sizzling on the stovetop. Thinking back to my years of bacon infused meals as a kid, I recalled BLT’s, bacon toasty dogs, and green beans with bacon, which is still a family favorite. When I met my husband’s family as a teen, I was introduced to rumaki and was happy to learn that they made bacon toasty dogs too. You know, a hot dog surrounded by processed cheese slices and bacon wrapped in white bread and broiled? Yes, those ones.

As an adult, I was able to add many more bacon recipes to my repertoire and I just found another winner: bacon jam. I tested out a half batch over the weekend and regretted that I didn’t make more. However, I have a dinner party coming up and since I learned my lesson, I’ll be making a full batch this time.

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(credit: Crystal Grobe)

(credit: Crystal Grobe)

It should be noted that this isn’t my original idea or recipe. The recipe comes from a local food marketing company and all I did was cut down the bacon and bacon grease to make a less greasy end product. Try a batch for your next party, or plan your own at-home appetizer night.

Bacon Jam
Adapted from here
(makes 1 cu

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1/2 lb. thick cut bacon, cut into 1-inch squares
4 shallots, finely diced
3 cloves garlic, finely diced
1/4 cup brown sugar
3/4 cup strongly brewed coffee
1/2 cup apple cider vinegar
3 tbsp maple syrup
1/2 tsp red pepper flakes
2 tbsp water

In a skillet, cook bacon until crisp. Drain bacon on paper towels and discard all but 2 tablespoons of bacon grease.

In the bacon skillet, sauté shallots until beginning to soften and add garlic. Cook for a minute or two, being careful not to burn garlic.

Add brown sugar, coffee, vinegar, and maple syrup and simmer 5 minutes. Add bacon, red pepper flakes, and water, stirring gently.

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Simmer on low for 35 minutes, stirring often, until the liquid is evaporated and significantly reduced. The mixture should be caramelized and dark in color. Let cool slightly before pulsing a couple of times in a food processor.