Sometime in 2009 I heard of this wondrous recipe called bacon jam (chutney..whatever) and was so intrigued by it that I had to make it. I was totally mesmerized by the whole idea of making a spread out of meat other than livers. It really had to taste wonderful, after all it had bacon in it, so chef and I went about making our first batch. It was wonderful, the smells while cooking drove me nuts.
Since that point I have made a dozen or so batches of Bacon Chutney and the last one I made truly took what I felt was already a great recipe to the next level. I will of course be experimenting even more with this idea as I do believe that it could be made in so many various styles and made better. For now, this is my recipe.
Heavy bottomed pot (I used cast iron), wooden spoon, knife, cutting board, food processor, mason jars.
500 g of bacon thinly sliced
375 ml brewed coffee (1.5 cups)
125 ml dried figs (or more)(1/2 cup)
125 ml cheap apple cider vinegar (1/2 cup)
125 ml cheap maple syrup (1/2 cup)
4 cloves of fresh garlic smashed with the side of a knife
1 medium onion
90ml of Redpath brown sugar (6tbsp)
15 ml of a dried chipotle pepper (we used a 1/2 a dried chipotle) (1tsbp)
5 ml freshly ground cumin (1tsp)
1 square bittersweet chocolate
Couple things I think I should clarify, the most notable is that you will see I often mention cheap in this recipe. I just don’t believe spending top dollar for maple syrup from trees that have been sung too or using an artisanal apple cider pressed between the thighs of virgins at the height of the full moon will bring any flavour or value to this product – do not waste your money. Second thing is I have used both store bought and self made bacon – both are good, use what you think is best for your purpose.
Take the full lb of bacon and slice it into small chunks (don’t go overboard here, just cut the bacon into small chunks…don’t be pretty). Then slowly cook the bacon until there is a fair amount of bacon fat in the bottom of your pan. Do not overcook the bacon to crispy, that isn’t what you are looking for. Take the bacon out of the pan making sure to leave the fat in there.
While the bacon is doing it’s lovely bacon dance put the coffee, the figs and the chipotle into a small pot and boil. Reduce until about 1 cup is in the pot, set aside.
Put your onions and garlic into the bacon fat slowly cooking them until they are translucent in colour and are verging on caramelizing (if they go to far and caramelize….oh well…use em). If at this point there is a lot of bacon grease left in the pan remove all, or some of it. The less you remove the more the jam will get a ‘fatty’ appearance to it.
Once the above is all finished, put everything into the pan with the lid off and on a low simmer let it reduce until there is almost no liquid left in the pot. This will usually take about 1.5 to 2 hours – it could be longer. If the pan starts looking way to dry at the 1hour mark think about adding about 65ml (about 1/4 cup) water, this product definitely needs the long cook cycle.
Once it has finished cooking let it cool slightly, then put it into your food processor and blend until desired consistency is reached. We like ours blended for about 20 seconds or so, you would have a hard time telling that there was bacon in there. Eat, put in jars, enjoy!
I want to use include different types of dried peppers
I would like to use cranberries, figs and blueberries in here at some point.
There are also a couple of herbs I would really like to try in here too.
It’s a simple easy recipe to make and you will get a ton of enjoyment from the ohs and ahs you will receive.