Smoky Honey Habanero Bacon Jam
Rated 3.4 stars by 21 users
Category
Sauce
Cuisine
American
Servings
2 quarts
Prep Time
20 minutes
Cook Time
45 minutes
We all have those go-to condiments we keep in the fridge to have on hand and level up a recipe or dish. Our Condiments We Keep recipe series features Chef Christian as he shares the condiments (and how to make them) that chefs keep at the ready. "This is a delicious and high-yielding recipe that is great to split up and give as gifts or just keep all to yourself. Use this sweet-heat bacon jam as a dip, spread, base for other condiments, addition to sauces, soups, stews, chilis - anything you can think of." - Chef Christian
Author:Chef Christian Gill
Ingredients
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2 tbsp+ 1/8 cup Spiceology Smoky Honey Habanero
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2 lbs Thick Cut Bacon
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28 oz Fire Roasted Tomatoes
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12 oz Chipotles in Adobo Sauce
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1 cup Maple Syrup
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3/4 cup Light Brown Sugar (packed)
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1/2 cup Tomato Paste
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3 cups White Onion (chunked)
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2 Tbsp Hot sauce (optional)
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Stick Immersion Blender
Kitchen Tools
Directions
Preheat oven to 425°F.
On parchment-lined baking sheets, lay out bacon strips and sprinkle 1/8 cup of Spiceology Smoky Honey Habanero generously and evenly over bacon. Bake for 10-15 minutes or until ends begin to char lightly.
Remove from oven and transfer bacon to paper towel-lined sheet or plates and let drain. Pour excess bacon fat from the baking sheets into a large Dutch oven.
Heat bacon fat over medium-high heat and add onions. Sweat onions for 3-5 minutes.
Add tomato paste and sauté for an additional 5 minutes.
While tomato paste is cooking, rough chop all of the bacon. Add the bacon to the Dutch oven and continue to cook over medium-high heat.
Add all remaining ingredients and bring to a boil. Reduce heat to low and let simmer for 15-20 minutes.
Use an immersion stick blender and blend until smooth. It should be the consistency of thick applesauce.
Place in mason jars and seal. Let rest at room temp for 10 minutes before transferring to the refrigerator.
