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Listed in: Bacon
1 lb bacon
1 medium onion, or 1 1/2 cup chopped
1 tablespoon chopped garlic
1/8 to 1/4 teaspoon kosher salt or to taste depending how salty your bacon is
1/8 to 1/4 teaspoon freshly ground pepper or to taste
1/4 cup cold strong coffee (Use more or less if you want)
1 cup fresh pineapple, diced
3-5 tablespoons packed brown sugar
juice from pineapple
1-2 teaspoons spicy brown mustard, optional
Fry bacon until done but not crispy. Drain on paper towels. Remove all except 1-2 tablespoons bacon grease...only use just enough to coat non stick pan. (Reserve the rest of your bacon grease in a jar with a lid in your refrigerator for seasoning another time.)
Cook onions until caramelized; add garlic when onions turn opaque. Sprinkle with salt and pepper.
Add coffee, pineapple and brown sugar. Turn heat down to low and cook until soft, it takes 30 to 45 minutes.
(If it gets too thick before it is done, you can add some of the juice from your pineapple or more coffee, a little at the time.
You can add spicy brown mustard to the bacon jam, if using.)
(Cook's note: This recipe makes 3/4 to 1 pint, maybe more...depending how much you cook it down and...how much bacon you have left to make it with! Serve directly on crackers or, pour over cream cheese and use.)
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Recipe Cloud Tags:- teaspoon
- onions
- seasoning
- medium
- optional
- salty
- kosher
- except
- fresh
- garlic
- tablespoons
- sugar
- brown
- another
- strong
- juice
- coffee
- before
- crackers
- diced
