When our neighbor offered figs from her tree, I called my mother and asked her if she wanted some to make jam. She had been in a jam making frenzy this summer making over 100 jars of various flavors (strawberry vanilla bean being my favorite) to the point where I threatened a canning intervention. But since neither of us could let good homegrown food go to waste, she took some, and I used the rest of the figs to make flatbread and fig and goat’s milk ice cream.
While mom made some regular fig jam, she also surprised us with this fig, caramelized onion and bacon jam which she swore would be fantastic on a fried egg sandwich. I tend to like my jam plain on toast (as opposed to exotic combinations of flavors and spices) but this jam is amazing, especially on the egg sandwich, and that was the end of it or so I thought.
Fast forward to a recent event we both attended at the new photography studio of the talented photographers and food bloggers, Diane and Todd of whiteonrice, where we got to discussing fig recipes. Diane’s reaction to the description of the jam (let’s just say she was enthusiastic) led me to think this might be a good recipe to share.
So here it is. There are no photos of the process of making the jam because I wasn’t there, but trust me, it’s not difficult. I do highly recommend it on a fried egg sandwich. The balance of the sweet figs and caramelized onions, the saltyness of the bacon, and the rich egg all play so well together. The toast is like a little raft holding it all afloat.
The whole recipe is truly a homegrown effort. The egg came from our chickens at Mount Royal Farms. Mom made the bacon herself, and I used this recipe for the whole wheat bread. Of course, you don’t have to go that far, just get some quality ingredients and have fun with it!
This recipe comes courtesy of Sharon Miro who is one of the most intuitive and happily experimental cooks I’ve ever met. I have adapted the recipe steps and wording to the format typical of this blog.
A sweet and savory jam made with figs, caramelized onions, and bacon. Best served on a fried egg sandwich.
Keyword: bacon, Jam
10ozof baconthick sliced
2eachlarge onionssliced thin
1/3cupwhite balsamicor any mild sweet white wine vinegar
2/3cupstrong brewed coffee
Fry bacon carefully until brown on both sides but NOT too crisp.
Add the sliced onions in the bacon fat and cook until caramelized.
When the onions are done, add the coarsely chopped bacon back in, and then add in the roasted garlic, smoked paprika, and crushed coriander seeds. Cook for t 2-4 minutes. Remove from heat. Let cool slightly, about 10 minutes.
Put the onion/bacon mix into the food processor and give it 2-4 pulses, just to chop slightly. Return the mix to the pan.
Note; If you don't have a food processor, you can rough chop it on a cutting board.
Add the well-stewed figs, the vinegar, the sugar, and the coffee.
Bring to a low simmer, cover, and cook until thick, about half an hour. The jam will thicken more on cooling.
Cool completely in the refrigerator. Store in small airtight containers in the refrigerator. Take out a small amount and allow to come to room temp before using for best flavor.
Please note; the jam cannot be processed using a water bath method because it contains meat.