The smoke in this jam comes from a splash of rauchbier and chipotle peppers. Turn up the heat: Itâ€™s best served warm with crostini, crackers or a wedge of your favorite cheese.
Makes: 4 cupsIngredients:
- 4 pounds bacon, chopped
- 2 large onions, finely chopped
- 5 large garlic cloves, chopped
- 11⁄2 cups rauchbier
- 3⁄4 cup rice vinegar
- 1 cup dark brown sugar
- 2 tablespoons chopped chipotle peppers in adobo sauce
1. In a large, wide pot over medium-high heat, cook half the bacon and onions until the bacon is crispy, adjusting heat as necessary to prevent burning. Transfer to a paper towel-lined baking sheet with a slotted spoon. Remove the bacon fat from the pot.