The new harvest shipment is almost here! While you’re waiting, whip up a batch of our bacon jam using that bit of left over coffee from this morning. If you don’t have any, it’s time to order more!
1 pound bacon
1 large onion, chopped small
2 cloves garlic, peeled and smashed
1/3 cup cider vinegar
1/3 cup packed dark brown sugar
1/4 cup maple syrup
1/2 cup brewed coffee
1. In large skillet cook bacon until bacon is lightly browned, stirring occasionally. Transfer to papaer towels to drain. pour off bacon fat, reserving 1 tbsp in skillet. Add onion and garlic, cook until onions are translucent, about 5 minutes. Add vinegar, brown sugar, maple syrup and coffee to skillet and bring to a boil. Stirring occasionally, cook about 2 minutes. Stir in bacon.
2. Transfer mixture to slow cooker and cook on high, uncovered, 3 1/2- 4 hours. Liquid should be syrupy. Transfer to food processor or blender and pulse until coarsely chopped. Let cool, then refrigerate in airtight container. Keeps up to 4 weeks.