The Best Damn Bacon Jam Recipes

Steps:

• Rinse four 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. , In a 6-qt. stockpot, cook bacon in batches over medium heat until it starts to brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan. , Add onions to drippings; cook and stir over medium heat 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in coffee, vinegar, pineapple juice, Nutella, pineapple, brown sugar, cinnamon and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Cool slightly. Transfer to a blender in batches; cover and pulse until chopped., Return mixture to pan; bring to a boil. Simmer, uncovered, 15 minutes longer, stirring occasionally. Add peach nectar; simmer, uncovered, 20-30 minutes longer or until jam is thickened., Cool slightly. Store in airtight containers in the refrigerator up to 2 weeks.

Steps:

• Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
• Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
• Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
• To serve, top the toast with the bacon jam and garnish with chopped chives.