I promise you will taste my Kentucky memories in this fabulous refrigerator staple. I have made this jam so many times I have lost count! It’s a Mason jar-filled Christmas gift paired with a loaf of fresh bread tied up with twine. It’s a glaze or topping for grilled pork chops. It’s piled high on a grass-fed beef or bison burger. It’s a way to “fancy up” potato skins. It’s running over a bowl of hot brie with french bread. It’s eaten off the bumper of a Buick (just kidding about that one, but you’ll want to). This will be your new favorite condiment (with a Kentucky twist, of course) and will make you wanna dance the jig! WARNING: Let me suggest right now that you double this recipe because you will kick yourself if you don’t…I’m not kidding. It’s just. That. Addicting.
2 lb. thick-cut bacon, cut into 1″ pieces
3 onions, chopped
3 garlic cloves (or 3 tsp. garlic paste in a tube)
1/2 cup apple cider vinegar
1/2 cup packed brown sugar, dark
1/4 cup pure maple syrup (not imitation)
1/2 cup brewed coffee
1/4 cup Kentucky bourbon
In a large skillet, cook bacon (stirring occasionally) until fat is rendered and bacon is browned. With a straining spoon remove bacon to a paper towel-lined bowl to drain. Pour fat from pan, leaving about 2 tablespoons in the skillet.
Add onions and garlic to hot pan and cook until onions are translucent. Add coffee, brown sugar, bourbon, maple syrup, and vingar (all liquids), into skillet and bring to a boil while you scrape the brown bits from the pan. After the mixture boils, add bacon back to the skillet and stir to combine.
Transfer mixture to 6-quart slow cooker and cook on high WITHOUT the lid until liquid becomes syrupy (4-6 hours). Transfer 1/2 the cooked mixture to a food processor and pulse til desired consistency. If you like the jam chunky, skip the food processor. NOTE: I find that processing 1/2 of the mixture allows for easier spreading and I personally like the varied texture in every bite! Enjoy…it’s addicting and DELISH! *Will keep in the refrigerator for up to 6 weeks in an airtight container (but trust me, it won’t be around that long).