Yields: 1.5 Cups
Prep time: 15 min.
Cook time: 30-45 min.
Dose: 5 mg. each / 120 mg. total
Recommended Cannabis: Tincture/Drops
- Bacon, applewood smoked, thick-cut, diced – 1lb.
- Sweet Onions, quartered, thinly sliced – 1 onion
- Garlic, minced – 4 cloves
- Brown Sugar – 1/4 Cup
- Bourbon – 2 fl. oz.
- Honey – 1/4 Cup
- Apple Cider Vinegar – 1/4 Cup
- Balsamic Vinegar – 1 Tbsp
- Espresso Coffee, fresh-brewed – 2 fl. oz.
- Thyme, leaves – 1tsp
- Water – 1 Cup
- Black Pepper – 1/2 tsp.
- Salt – to taste
- Subra THC Drops (.5g) – 40mg, or as needed
- Start by prepping all ingredients before cooking.
- Slice the bacon into ¼ inch strips.
- Quarter onion, chop off the roots, and cut into thin julienne slices.
- Mince your garlic as small as possible.
- Pick the thyme leaves from the stems, reserve the leaves and toss the stems.
- Measure out all liquid ingredients and have them ready in small cups or bowls.
- Once everything is prepped, begin by cooking bacon on medium-high heat in saute pan. This will take a few minutes to get the fat rendered and the bacon fully cooked, be patient.
- When bacon achieves a nice brown caramelized color and crispy, remove the pan from the heat.
- Use a slotted spoon to scoop out the cooked bacon into a separate bowl.
- Save 2 Tbsp. of bacon fat; save or discard the rest as you please.
- Infuse 1 Tbsp of rendered bacon fat; it’s easier to do so once the fat has cooled a bit but is still liquid.
- If using a syringe, add 0.12 mL OR roughly 2.5 rice grain-sized dots of concentrate (~125 mg. total). Stir it to make sure it dissolves and disperses fully in the EVOO. Alternatively, dissolve your full syringe into 5 fl.oz. of bacon fat and use 2 Tbsp + 1 tsp (~130 mg. total), then reserve the remaining infused fat for another recipe.
- If using drops, add 3 mL of the concentrate tincture (3 full droppers = 120 mg. total). Stir it to make sure it mixes and disperses fully.
- Let the bourbon cook & mostly evaporate before adding the remaining liquid ingredients (i.e., coffee & vinegar), thyme, pepper, sugar, bacon, and ½ a cup of water. Mix everything together, and allow this mixture to boil.
- Allow this mixture to cook on medium-high heat for about 30 min. You may need to add another ½ cup of water halfway through the cooking, so it doesn’t stick to the pan & burn. Ultimately, you want a jam-like, syrupy consistency, not a thick paste.
- After 30 min. of cooking, and if you’ve reached the desired consistency, take the pan off the heat.
- Add honey and infused fat, and adjust the flavor with salt as needed.
- Immediately transfer the jam to a container to cool off, and make sure to keep it refrigerated.
- You’re all set! Serve warm on burgers, steaks, waffles, sandwiches, crostini, or as a condiment for a cheeseboard. To store, refrigerate in jars for up to four weeks