Wrong.
It's Indulgent, sticky, smokey, bacon-y, gluttonous goodness, and I highly recommend it.
At first I'll even admit that I wasn't so sure, I didn't quite know what to expect and having tried smearing it over some crackers and salty crisps I found myself dipping in again and again to decide. Until I realised I had made my way through most of a large bag of crisps, and one of my three jars of jam, I was ready to admit that I was hooked, it seems I did enjoy it after all, and I am not the only one to report similar questionable feelings that resulted in a bordering on dangerous bacon jam binge.
So I hereby warn you, this stuff is good. Give it a go, I hear it's also great on burgers if you have any left after the cracker/crisps dunking phase, or go whole hog and just eat it with a spoon, I won't judge you. I'm going to try it on a cheese toastie, like a really naughty cheese and onion chutney type deal, only bacon-ier.
<<<Disclaimer : This will NOT be fun to clean :( >>>
Bacon Jam
450g Bacon (I used Bacon Lardons, to save the chopping)
1 Small Onion
4-5 Medium Garlic Cloves
1/2 Cup Brown Sugar
1/2 Cup Brewed Coffee
1/4 Cup Maple Syrup
1 Tbsp Balsamic Vinegar
1 Tbsp Grainy Mustard
Start off by adding the chopped bacon to a large heavy based pan, cook over a medium/high heat until cooked through.
Once cooked, remove bacon with a slotted spoon and place to one side.
Return the bacon to the pan as well as adding the brown sugar, and stirring well
then add the coffee, maple syrup, balsamic and mustard, combining well and leaving to simmer over a medium heat for roughly 30 minutes until the mixture looks jammy and dark.
Once removed from the pan and cooled, I gave it a little pulse in the blender, the bacon lardons made it a little chewy to handle on a cracker so just a little blitz to reduce the size of the chunks and you're good to go.
Simple!!
Keep this in sealed jars for 2-4 weeks, I've so far kept it safely for 2 weeks with no sign of damage (if you can let it last that long) or it can be frozen for longer if you're making a big batch.
Kudos to dinnerwithjulie where I found the original recipe for this delectable treat!