Fig-Bacon Jam

Fig-Bacon Jam

Ingredients

• 1 lb figs (fresh or dried)
• 1 lb bacon, cut into 1 inch pieces
• 1 large onion, diced
• 2 garlic cloves, diced
• 1/2 cup brown sugar
• 1/2 cup bourbon
• 1/2 cup strong brewed coffee
• 1/3 cup apple cider vinegar
• 1/4 cup maple syrup
• 1/2 tsp. ginger
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/4 tsp. chili powder

Instructions

1. If you are using dried figs, remove and discard any woody stems then cut the figs in half. Place them in a medium bowl. Add the bourbon, brewed coffee and 1/2 cup of water. Cover and let the figs soak for about 1 hour.
2. If you are using fresh figs, you can skip this soaking step (you will be adding the bourbon and coffee directly to the pot in the steps below). Remove and discard the stems, cut the figs in half and set aside.
3. Heat a large heavy-bottom pot over medium heat. Add the chopped bacon and cook until the bacon is done and slightly browned, but not crispy. You can do this in batches if necessary. Remove the bacon from the pot and transfer it to a paper-towel lined plate. Pour off some of the bacon grease, leaving about 1 tablespoon in the pot.
4. Add the onion and garlic to the pot with the reserved bacon grease and sauté until the onions are starting to soften, about 5 minutes. Add the figs and all the remaining ingredients, including the cooked bacon. Bring the mixture to a boil, then turn down the heat to maintain a low simmer for about 45-60 minutes, stirring occasionally during this time. The jam is done when most of the liquid has evaporated and it has darkened in color.
5. Remove the pot from the stove and allow the jam to cool slightly. Then transfer the jam to your food processor with the blade attachment and process it until the desired consistency is reached (I like my jam to have a little bit of texture).
6. Transfer the jam to airtight containers and store in your refrigerator. The jam will keep for approximately 2 weeks.