This recipe is inspired by a truly exceptional meal we had while visiting Prince Edward Island, Canada. Landmark Oyster House in Victoria By The Sea had a lobster roll and scallop sandwich that we are still dreaming about. The scallop sandwich consisted of perfectly seared sea scallops on top of a warm bacon fig jam that we fell in love with. We knew we had to recreate it at home.
After searching several recipes for bacon fig jam, this version is the best we could come up with to recreate this heavenly meal.
Bacon Fig Jam
- heavy pot or dutch oven
- 5 oz bacon chopped
- 1 onion sliced
- 1/4 cup white wine
- 2 cloves garlic minced
- 1 tsp. ground cardamom
- 1 tsp. ground coriander
- 1 cup stewed figs
- 3 Tbs white wine vinegar or white balsamic vinegar
- 1/3 cup strong brewed coffee
- 3 Tbs. bourbon (optional)
- 12 figs dried or fresh
- 1 cup sugar
- 1 lemon slice
- Chop bacon into small pieces. Fry bacon in a heavy pot or dutch oven. Keep an eye on the bacon. You don't want it chewy but not too crisp. Remove bacon from pot and rest on a plate lined with paper towels.
- If there is a lot of bacon grease, spoon some off until there is a thin layer of grease in the pot. Add sliced onion to bacon grease and cook until caramelized. Be patient and stir the onions often to prevent burning.
- When the onions are done, add about 1/4 cup of white wine to the pot to deglaze the pan. Using a wooden spoon, scrape up the brown bits and cook off the wine.
- Add the bacon back to the pot and add the minced garlic, cardamom, and coriander. Cook for 2 to 5 minutes. Remove from heat and let cool for 10 to 15 minutes.
- Using a large, slotted spoon remove the mixture from the pot to a cutting board. Roughly chop the bacon/onion mixture until it resembles a chunk paste. Return to pot.
- Add 1 cup of the stewed figs, vinegar, coffee, and bourbon. Stir to combine.
- Bring to a low simmer, cover, and cook until thick. About half an hour. The jam will thicken more as it cools.
- Cool completely in an air tight container and store in the refrigerator. For best flavor, allow to come to room temp or warm in microwave before serving.
- Place figs and lemon slice in a small pot or saucepan and add enough water until figs are just covered. Simmer until figs are tender and mushy. About 30 minutes. Add water as needed so figs don't dry out.
- Once figs are very soft add sugar. Start with 1/2 cup. Stir and continue to and add sugar until you reach desired sweetness.
- Using a potato masher, mash figs until they resemble preserves. Do not remove lemon