Remember the other day when I bought some green chili bacon? Well a while back, BFF Cindy, was going on and on about a particular menu item at the Imperial Taproom in Canyon, Texas that came with bacon/peach jam. Raved about it. Made me drool a bit. So I had an idea. What if I used the green chili bacon to make bacon/peach jam. BINGO!
Here's what you need:
4-5 strips of green chili bacon, cut into small pieces (if you can't find this bacon, I'm sure good quality smoked bacon and a bit of chipotle or green chili rub will get you close)
4 peaches, about a lb, peeled, pitted and chopped
1/2 cup sugar
1/2 cup light brown sugar
1 tsp lemon juice
3 tbs green chili sauce (I use 505 brand)
About 5 hours of your time
Stir the peaches, sugars, and lemon juice together in a saucepan and let sit for an hour (no heat). You want all the juice from the peaches to melt the sugars and form sort of a syrup.
After the peaches have juiced themselves, turn on the burner and get them to a full boil. Reduce the heat and continue boiling for about 30 minutes. You want the peaches to start breaking down and the syrup to start congealing. At about 25 minutes, spoon in the green chilis. Stir.
Meanwhile, render the fat from the bacon over medium low heat. Rendering means cooking - but NOT crisping - the bacon. You'll have to watch the skillet, but you can tell when the fat is rendered...it's not as sizzly and the fat begins to brown.
When you're comfortable with your bacon (although, I am always comfortable with bacon) drain it on a paper towel and pour off all but about a tablespoon of the fat in the skillet. Add the now syrupy peaches to the skillet and turn the heat down to low.
Let this mixture cook on low for about 3.5 hours, stirring occasionally.
When the peaches are pretty much mush and the sticky syrups are like, well, jam, remove from the heat and pop into a blender for a quick pulse to smooth out the chunky bits.
I'm serving mine tonight with a chipotle-rubbed tenderloin. Enjoy!
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