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Ingredients
- 1 lb bacon
- 1 medium onion chopped
- 4 cloves garlic, chopped
- 1 tsp liquid smoke if you dont have a really good smokey bacon
- 1/4 cup maple syrup (this is needed, its not much considering the size of the recipe and the amount consumed at a time)
- 1.5 TB Brown Sugar Splenda
- 1 cup strong coffee
- 1 tsp pepper
- 1/4 cup apple cider vinegar
- A splash of Tabasco if you like a bit of spice to it
Directions
- Cut your bacon into 1 inch pieces.
- Cook in a skillet till starting to brown and get crisp.
- Put your bacon in a good heavy bottomed pot, then saute your onion and garlic in the bacon drippings till translucent.
- Drain, add the onion and garlic and rest of ingredients to the bacon.
- Cook on low-med for about 2 hours.
- Add 1/4 cup of water every 30 minutes and stir well.
- It will get very dark, and look brown after that time. I then turn the heat up and stir to cook off most of the remaining water.
- Remove from heat, let it cool.
- When you scrape it to the side, you may notice more bacon grease that will seperate from it, you can drain that off to keep your bacon jam from being greasy.
- Once it is cool, put it in your food processor and pulse it till it is a rough consistency. You can process it more if you like, if you want it a lot smoother.
- Refrigerate, it will keep about a week to a week and a half in the fridge, that is, if it lasts that long! It can also be frozen.
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