Bacon Fig Jam
This is a special treat.
I made bacon jam about 2 years ago here.
It was amazing with English farm house cheddar on crackers, we devoured the entire jar in 2 days (great on a burger too).
Here is another story.
This recipe takes bacon to new heights, as if bacon couldn't get any better.
It pairs dried figs with the smokey bacon, and uses garam masala and strong coffee for the deep, complex flavors.
Pair it with goat cheese on crostini, or with eggs in the morning.
The original recipe is from Martha Stewart made for a slow cooker (which I don't have), but Jules Food added her own twist to make this recipe a winner.
This girl makes charcuterie like nobody's business. Check her out.
File this under RIDICULOUS (as in "excellent").
Bacon Fig Jam: (adapted from Jules Food)
1 lb sliced smoked bacon, cooked NOT CRISPY
1 medium onion, diced
1 large shallot, diced
7 oz. dried Calmyrna figs, diced (remove hard stem)
1/2 cup cider vinegar
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup brewed coffee, (I used strong La Colombe cold coffee)
1 tsp garam masala
1 tsp Mexican dried chili powder, optional
1/8 - 1/4 tsp smoked salt
Start by cooking your bacon in a large skillet.
Cook it until all the fat is rendered, but not crispy. I would say medium, if I had to name a temperature (but firm).
In the same skillet, cook the onions and shallot the last minute before your bacon is done.
Remove the bacon and onion mixture with a slotted spoon to a heavy saucepan.
Now add the rest of the ingredients to the saucepan and bring to a boil.
Turn down the heat to a simmer, and cook for about an hour, until the liquid is syrupy (most of the liquid will cook down).
Let cool, and place everything in a food processor.
Pulse a few seconds if you like it chunky. I pulsed mine a bit finer, to resemble jam.
Spread on toasts.
Amazing with a cheese plate or with melted English farm cheddar.
Everyone will wonder and ask what it is.