Updated: Feb 29, 2020
For years, I had been looking for ways to replace bacon. Then this thought of making turkey bacon into a jam just popped up while I was researching about bacon. I don't eat pork and I always preach about how bad pork is. Turkey bacon is indeed a good alternative and to make it into a jam just amp up the flavors.
This jam goes well with almost anything; toasts, sandwiches, burgers and maybe even pizza? Lol! 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. Anyway, I really hope you give this recipe a try and treat yourself to one of the finest jams.
Turkey Bacon, 400g
Red Onion Coarsely Sliced, 1
Garlic Crushed, 4 Cloves
Chinese Dried Mushroom, 1
Apple Cider Vinegar Preferably Organic, 1/4 Cup
Fresh Espresso / Strong Brewed Coffee, 3/4 Cup
Dark Muscovado Sugar, 1/4 Cup
Maple Syrup Preferably Grade 'A', 1/4 Cup
Dark Rum / Bourbon / Brandy, 1/4 Cup
Chipotle In Adobo Sauce, 1 + 1 TSP Of Adobo Sauce Adjust To Preference
Cumin Powder, 1/2 TSP
Black Pepper, Pinch
Cast Iron Skillet / Pan
In a skillet over medium heat, add the turkey bacon.
Cook the bacon until crispy on both side.
You may have to do them in batches.
Remove from heat and coarsely slice them into bite size pieces.
Transfer the bacon into a blender.
*Do not wash the skillet. Leave the bacon fat in the skillet.*
In the same skillet, add onion.
Saute until translucent.
Add in garlic.
Saute until aromatic and the onion is almost caramelized.
Remove from heat and transfer into the blender.
Add in mushroom, vinegar, coffee, sugar, maple syrup, rum, chipotle, adobo sauce and cumin.
Blitz until well combine and the bacon are in fine pieces, but not a paste.
Return the mixture back into the same skillet over low heat.
Bring it up to a simmer.
Cover and simmer for about 1 hr 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 pepper.
*I didn't add in salt as the bacon is already salty. You may add in salt if desire.*
Give it a final stir.
Remove from heat and transfer into a sterilized jar.
*It can keep in the fridge up to 1 month.*