- 1 lb. Kentucky Legend Bacon
- 2 large sweet onions, chopped
- 1/2 cup brown sugar
- 1/3 cup strong coffee
- 1 tbsp. balsamic vinegar
Chop bacon slices down to 1/2-inch slices before cooking. Then fry in a large frying pan over medium-high heat for about 10 minutes, stirring frequently, until bacon pieces are cooked but still chewy.
Use a slotted spoon or tongs to remove bacon pieces from frying pan minus most of the bacon grease. Pour grease out of the pan, leaving about 1 tbsp. in the pan.
Add onion to frying pan and cook for about 10 minutes, then reduce heat to low. Stir in the brown sugar and continue to cook on low for about 20 minutes, or until onions have caramelized.
Add the coffee, 1/2 cup of water and the bacon pieces and increase the heat to medium, stirring occasionally, until the mixture is thick like jam, about 30 minutes.
Remove from heat and stir in the balsamic vinegar. Add salt to taste, if necessary.
Bacon jam will last about one week in the fridge. Bits of white fat from the bacon may appear in jam when cold but will disappear as jam reaches room temperature.
1 HR 10 MIN