This meal, and all sorts of variations on it, is pretty much my favourite part of summer, aside from the heat. Barbequed turkey burgers with Mango BBQ Sauce, on homemade brioche burger buns, topped with old cheddar and bacon jam (that’s right, bacon jam) with a side of beet and mustard greens straight from my garden, tossed with marinated artichoke hearts, a little feta, and a drizzling of balsamic vinegar. Summer food bliss at it’s best. The question is, which recipe do you want first, the buns or the bacon jam? My guess is bacon jam, which is from Dinner with Julie, so without further adieu . . .
1 pound bacon, chopped (the better the bacon, the better the jam)
1 small onion, diced
4-5 cloves garlic, finely chopped
1/2 cup packed brown sugar
1/2 cup coffee (again, I would encourage good quality)
1/4 cup maple syrup
1 tbsp each, balsamic vinegar and Dijon mustard
1. Cook bacon in a heavy pot over medium heat until crisp, but not too crunchy. Remove to a paper towel lined plate with a slotted spoon, then drain off most of the fat, leaving just enough to cook up the onions and garlic.
2. Add in the onions and garlic and saute until soft and starting to brown, about 5 minutes. Then add the bacon back in along with everything else and cook over medium heat for about half an hour or until deep brown and thickened to a jam like consistency.
3. Pulse a couple of times in the food processor to get a finer consistency (if you want). Serve warm or cold. It was great on the burgers and on goat cheese on some baguette, but I can also see this being fantastic on some stuffed french toast or pancakes. Use your imagination and enjoy!
PS I froze half of mine, but I would be nervous to can it based on the meat. That said, you might have more canning experience then me, so do what feels right.