Bacon Jam

Saw this in the Seattle Times, and wanted to share it with you:
"It's fabulous on pancakes or waffles, on a grilled cheese sandwich, or spooned over runny cheese to serve with crackers."
(makes about 2 cups)

1 lb. uncured* smoked* peppered* bacon, cut into 1/2" pieces
1 large sweet* onion, peeled and chopped
2 cloves garlic, minced
1 cup cold brewed coffee
1/2 cup cider vinegar
1/2 cup orange juice
1/4 cup maple syrup
2 T. light brown sugar, packed
1 t. grated orange zest
1/2 t. freshly* grated ginger root (this, in my humble opinion, makes all the difference!*)
1/4 cup bourbon

Heat a large skillet or pot with a lid over med.-high heat. Cook bacon until it starts to brown but is still chewy, 10-12 mins. Remove with a slotted spoon and spread on a paper towel-lined plate. Drain all but about 2 T. bacon fat. Reduce heat to med. Add the onions and garlic and cook until the onion is softened, about 5 mins., stirring frequently so that the garlic doesn't burn. Return bacon to the skillet and add the coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, and ginger. Reduce heat to low and simmer for 30-45 mins. Transfer mixture to a food processor and pulse briefly until finely chopped. Return to pan and cook 15 mins. longer, stirring occasionally. (If it gets too dry and paste-like, add a 1/4 cup of water). Add the bourbon and simmer 15-30 mins, until thick, syrupy and dark in color. Remove from the heat and cool slightly. Refrigerate up to three to four weeks in an air-tight container.

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Have FUN today!!

Love,

MM