BACON CONDIMENTS RECIPES

Steps:

• Rinse four 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. , In a 6-qt. stockpot, cook bacon in batches over medium heat until it starts to brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan. , Add onions to drippings; cook and stir over medium heat 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in coffee, vinegar, pineapple juice, Nutella, pineapple, brown sugar, cinnamon and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Cool slightly. Transfer to a blender in batches; cover and pulse until chopped., Return mixture to pan; bring to a boil. Simmer, uncovered, 15 minutes longer, stirring occasionally. Add peach nectar; simmer, uncovered, 20-30 minutes longer or until jam is thickened., Cool slightly. Store in airtight containers in the refrigerator up to 2 weeks.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Discard all but 2 tablespoons drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally., Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 minutes, stirring constantly. Add vinegar and brown sugar; cook another 3 minutes, continuing to stir constantly., Add crumbled bacon; reduce heat to low and cook 12 minutes, stirring every few minutes. Allow jam to cool slightly. Pulse half the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers.