If you know me well enuff, you will know that I don't eat pork as much as I can and I always preach about how bad pork is. Some may disagree, but turkey bacon is a good alternative. This jam goes well with almost anything; toasts, sandwiches, burgers and maybe even pizza? Lol! Hmm... Guess I will have to explore that in the future.
Anyway, you can omit the alcohol and use coconut extract instead; you can even try vanilla paste or extract. Don't be alarmed with the use of coffee for this recipe. Trust me. You will be surprised with the end result as the coffee sorta brings out the rest of the ingredients. I had seen chefs use chocolate on their curries too or coffee on steaks. We will have to explore that as well.
I usually just spread this jam on some buttered toast or with my scrambled eggs (which I will show you very soon), because this tastes so good, even on its own. In closing, I really hope you give this recipe a try and treat yourself to one of the finest jams.
Ingredients:
(Make 1 pint)
Ancho, 1 Adjust To Preference
Dried Mushroom, 1
Cumin Seeds, 1/2 TBSP
Cinnamon Stick/ 1/2"
White Peppercorns, 6
Sesame Oil, 2 TBSP
Turkey Bacon, 400g
Red Onion Coarsely Sliced, 1
Sea Salt, Pinch
Garlic Crushed, 4 Cloves
Apple Cider Vinegar Preferably Organic, 58g
Fresh Espresso / Strong Brewed Coffee, 180g
Dark Muscovado Sugar, 50g + Pinch
Maple Syrup Preferably Grade 'A', 45g
Dark Rum / Bourbon / Brandy, 59g
Stubb's Liquid Smoke, 2 TBSP
Equipment:
Blender
Spice Grinder
Cast Iron Skillet / Pan
Directions:
Hydrate ancho in a bowl of hot water.
Set aside for 30 mins.
Toast mushroom, cumin, cinnamon and peppercorns in a skillet until aromatic.
Transfer into a spice grinder and blitz until powder forms.
Set aside until ready to use.
In the same skillet over medium heat, add sesame oil.
Once the oil is heated up, add in the bacon.
Sear the bacon until crispy browned on both sides.
Remove from heat and coarsely slice them into bite size strips.
Transfer the bacon into a blender.
In the same skillet, add onion, season with salt and sugar.
Saute until lightly caramelized.
Add in garlic.
Saute until aromatic.
Remove from heat and transfer into the blender.
Add in the vinegar, coffee, sugar, maple syrup and rum.
Pulse it a few times until well combine and the bacon is in fine pieces, but not a paste.
Return the mixture back into the same skillet over low heat.
Bring it up to a simmer and add in the liquid smoke.
Give it a quick mix and simmer for about 30 mins or until the liquid has almost evaporated.
Stir occasionally to prevent burning.
The consistency should be sticky and syrupy.
Taste and adjust for seasoning with salt and pepper.
Give it a final stir.
Remove from heat and set aside to cool down completely.
Transfer into a sterilized jar.
*It can keep in the fridge for up to 1 month.*
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