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Jalapeno Bacon Jam

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spicy and sweet jalapeno bacon jam

Ingredients

Scale
  • 1 pound bacon, diced
  • 2 2/1 cups red onions, diced
  • 4 cloves garlic, minced
  • 1/4 to 1/3 cup jalapenos, deseeded and diced (I used 1 poblano too!)
  • 1 – 1 1/2 cup coffee
  • 1/4 cup apple cider vinegar
  • 1/4 cup real maple syrup
  • 4 tablespoons brown sugar
  • 1 teaspoon ground red chipotle powder
  • 1/4 cup toasted sunflower seeds
  • salt and pepper to taste

Instructions

  1. Heat a heavy bottomed pot or dutch oven over medium high heat. Cook the bacon stirring frequently until the bacon is browned but not yet crispy. Use a slotted spoon to remove bacon to a paper towel lined plate. Drain the bacon grease, reserving about one tablespoon in the pot.
  2. Add the onions, jalapenos, and garlic to the pot, cook until the onions become softened. Reduce heat to low, add the rest of the ingredients and the bacon. Simmer on low for 1-2 hours, stirring occasionally. If the jam gets too dry, add some extra coffee or water 1/4 cup at a time.
  3. Once jam is thickened, remove it from heat. Add 2/3 of the jam to a food processor and pulse a few times. Mix with 1/3 of jam left in pot.
  4. Transfer to a jar with a lid. Store in refrigerator. Enjoy!

Find it online: https://prairiecalifornian.com/jalapeno-bacon-jam/