Bacon Jam with @TheFoodBoat
In retrospect, I felt that we needed more bacon for this, so this is the updated version.
Cut 3 lb bacon into 1-inch slices
Dice 3 sweet onions.
Render your bacon until it is thoroughly cooked, but not well-done. Add sweet onions and saute until carmelized.
Deglaze the pan with 1 shot of whiskey or dark rum.
Add to the pot, the following:
1 cup apple cider
1 cup coffee
2 cups dark brown sugar
1/4 cup honey
1/4 cup real maple syrup
Microplaned zest of 1 small orange
1 tablespoon stone ground mustard
Bring to a boil and then reduce temperature to medium. Stirring periodically. This process could take several hours (generally about 3 hours). After 1 1/2 hours, add 1 cup Balsamic Vinegar.
Use a spoon to determine it's doneness, dip spoon into the mixture and then hold it upright looking at the back of the spoon, draw your finger horizontally across the center of the spoon. If the mixture does not dribble from the top part of the spoon to the lower side, it is ready. Transfer to heat safe bowl and place in refrigerator overnight uncovered to allow the chill to disperse across the top layer evenly.
If it is not thick enough, you can return to the stove and let it go a little longer.
If too thick, place into pot while under medium-low heat, and add more apple cider and balsamic, this is where you are going to need to decide how much you are going to need.
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