I first learned that bacon jam was a thing when I received a new cookbook in the mail from my aunt on the west coast. (BEST. MAIL. EVER.) It obviously seemed like a brilliant concept and to be honest I was a little mad I didn’t think of it first, but I got past it and gave this recipe a try. It’s incredibly rich and indulgent. And sweet and spicy, and savoury and wonderful. The mixture simmers aromatically for about 2 hours, cooking itself down into a sticky, sweet, spicy and rich jam like texture. You can also use a hand held blender at the end to break it up further and make it even more jam-like.
Start by cooking up a pound of bacon, remove it to a paper towel lined plate, and drain off most of the grease. Leave about 2 – 3 tbsp and then throw in onions and garlic, and allow to cook until soft and golden brown. Add the rest of the ingredients and simmer over medium heat for 2 hours. Add 1/4 cup of water every half hour, or whenever it starts to burn a little or stick to the bottom of the pan. Not surprisingly, your home is going to smell pretty unreal.
Blend the mixture slightly, so that it is spreadable but still has some texture. Store it in a glass jar in the fridge and use it in any number of delicious ways.
Like on a grilled cheese sandwich! The one below also has herb and garlic cream cheese, roasted red pepper and old cheddar. Serve this with Bread and Butter Pickles on the side for a sublime grilled cheese experience.🙂
Bacon Jam Recipe
1 lb bacon, cut into 1 inch pieces
4 cloves garlic, chopped
1 medium onion, thinly sliced
3 tbsp packed brown sugar
1 tsp hot sauce
1 cup brewed coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
1/2 tsp pepper
- In a deep pan, fry bacon in batches until lightly browned and beginning to crisp. Remove bacon from the pan with a slotted spoon and set aside. Drain bacon fat from pan, leaving only about 2 tbsp.
- Add garlic and onions to the rendered bacon fat and fry over medium heat for 5 minutes or until translucent. Return bacon to the pan and add all remaining ingredients. Simmer uncovered for 2 hours, adding 1/4 cup water every 30 minutes. Consistency should be thick and jam-like.
- Use immersion blender or food processor to pulse mixture for 2 to 3 seconds, leaving some texture. Allow to cool. Keep refrigerated in an airtight container.