Bacon Jam

The stars aligned, the weather cooperated, the kids played happily (and quietly enough to dodge bed time several times). Even the dogs got along. And in the midst of all this, a dinner party was enjoyed. Outside. On a deck. Cold beers, plenty of wine, Raspberry Vodka infused girly drinks. Animated conversations amongst friends, lots of laughing, but the best part? Bacon jam, served on crostinis with brie. Yeah. Bacon. In jam form. Enough said.

Recipe for Bacon Jam

Source: adapted from Dinner with Julie
1 lb good-quality bacon
1 small onion, chopped
4-5 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup coffee
1/4 cup maple syrup
1 Tbsp. balsamic vinegar 
1 Tbsp. dijon mustard

Chop the bacon and cook it in a heavy pot until nicely browned and crisp (or to your liking). Transfer to a paper towel lined plate and drain, set aside. Pour off all but about one tablespoon of the rendered bacon fat. Saute the onion and garlic in the remaining fat for about 5 minutes, until softened and golden brown. Return the bacon to the pot, add the brown sugar, coffee, maple syrup, vinegar and mustard and cook over medium heat until thickened to the consistency of sticky jam (about 10 to 15 minutes). Refrigerate until ready to use. The jam will stiffen once chilled, and is best served at room temperature.