HOMEMADE BACON JAM [recipe] – Jam on It

Homemade Bacon Jam

There are lots of things you can add to Bacon Jam — bourbon! maple syrup! hot pepper! — but I am staying on the path of least resistance to get as quickly and easily to this final thing that tastes like sticky sweet bacon.

You should make this.

If you would like to add the Bourbon, maple syrup, or heat, those instructions are noted after.

HOMEMADE BACON JAM [recipe]

makes a little more than 2 cups

Ingredients

1 lb bacon
1 medium onion, chopped
3 to 4 cloves garlic, chopped
¼ cup apple cider vinegar
½ cup packed brown sugar (substitute up to ¼ cup with maple syrup)
½ cup brewed coffee (substitute up to ¼ cup with Bourbon)
optional: up to 1 teaspoon cayenne/chili powder or half a fresh jalapeno pepper without seeds

Directions

In a large pot, cook bacon until just starting to brown and crisp at edges. Remove cooked bacon to paper towel-lined plate to cool and drain off grease. Pat with additional paper towels. When cool, cut bacon into 1-inch pieces.

Pour off all but 1 tablespoon bacon fat from pot. Turn heat down to medium low. Add onions and garlic, and cook until onions are translucent, about . Add vinegar, brown sugar, and coffee (and optional maple syrup, Bourbon, and/or chili if using). Bring to a boil. Add cooked chopped bacon.

Bacon Jam on Stovetop:

Turn down heat to the lowest setting and allow to simmer for about 1½ hours, stirring every few minutes, until most of the liquid has evaporated and what is left is syrupy. Do not leave the pot unattended because 1) that’s just not safe no matter what and 2) there is a lot of sugar from the onions and well, there’s sugar, so it can burn easily.

Bacon Jam in Crockpot/Slow Cooker:

Pour the contents of the pot into the crockpot. Cook on high for about 3 hours.

After Cooking:

Transfer the cooked bacon jam to a food processor. Pulse until you get the consistency of chunky jam. Bacon jam is sticky, sweet, slightly smoky, and a little bit “crunchy” from crisped parts of cooked bacon.

Store covered in the refrigerator. I have no idea how long it keeps, but based on my recipe research, it seems like a few weeks. I doubt you will have any left after 3 days.

Homemade Bacon Jam on Bread

Homemade Bacon Jam on Bread Slice

Homemade Bacon Jam

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{ 24 comments… read them below or add one }

1 nzflavour April 29, 2012 at 8:02 pm

I made a batch  of bacon jam on the 6th April.  Not much left but perfectly fine.  Very delicious.
http://nzflavour.blogspot.co.nz/2012/04/bacon-jam.html.

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2 Sarah J. Gim April 30, 2012 at 2:30 pm

@nzflavour: THANK YOU for the note! that makes it at least three weeks, which is good to know! and though this wouldn’t last that long, maybe it means i can make double the recipe and keep it :)

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3 Laura April 30, 2012 at 4:22 am

 It keep forevs. On a pulled pork BBQ sandwich, Heaven!

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4 Greg Henry April 30, 2012 at 9:11 am

This intrigues me. GREG
 

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5 Thyme (Sarah) April 30, 2012 at 9:27 am

and brewed coffee!!  I just had to pop in to  check this out.  Put it on really good bread and I’ll probably enjoy it.  I love when food gets this interesting…

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6 amy@currylime April 30, 2012 at 12:43 pm

This looks ridiculoulsy delicious!!

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7 Howeird April 30, 2012 at 2:26 pm


½ packed brown sugar”
1/2 a what?

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8 Sarah J. Gim April 30, 2012 at 2:31 pm

 @howeird ½ CUP of brown sugar! sorry about leaving that VERY important detail out – ha! made the edit. THANK YOU for pointing it out!

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9 Nathan Clark May 4, 2012 at 9:22 pm

Can I ask what the purpose of the coffee is? is it for taste/enjoyment or does it have a functional role in the recipe? I’d like to make this without the coffee in it, and was wondering what may be best to substitute it with.

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10 wisekaren August 27, 2012 at 1:42 pm

I’d like to know that too! I want to leave it out, but do I need to sub in another liquid, even water?

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11 OncNrsSpursSoccer August 4, 2013 at 4:05 pm

I think the coffee might be there to balance out the sweet a wee bit. I use quite a cup of quite strong coffee. There’s absolutely NOOOOOOOOOO, NOT EVEN A HINT of coffee flavour coming thru though. OMG….THIS IS FAAAAAAAAAAAABTASTICALLY ULTRA-LISCIOUS!!!!

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12 Myesha May 7, 2012 at 11:34 am

This looks really awesome. I was just wondering if I could chop up the bacon before cooking it?

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13 wisekaren August 27, 2012 at 1:43 pm

I don’t see why not — probably would make it easier to get all those extra crispy edges, too.

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14 Mjskit May 8, 2012 at 9:55 am

I am SO IN LOVE with this jam!!!!

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15 Ca4ole May 10, 2012 at 7:34 pm

Hi there, this is a really nice post.  It would be great if you linked to it in my
Food on Friday series. 
Food on Friday – Bacon

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16 meg jones wall May 20, 2012 at 12:40 pm

yum, yum, yummy. can’t wait to make this – you may get a love letter from my husband after i make the recipe. just saying :)

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17 Christine June 24, 2012 at 8:02 pm

I made this tonight and served it on a simple grilled burger on a toasted roll w/garlic aioli. So much flavor!

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18 Sarah J. Gim June 24, 2012 at 10:59 pm

hey christine! so happy to hear that your bacon jam turned out with so much flavor (at least, assuming that’s a good thing ;D)

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19 O'Bryan August 27, 2012 at 1:01 pm

If cooking down in the Crockpot, should the lid be off? I can’t wait to make this!

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20 D'Boss September 20, 2012 at 3:52 pm

Just made it!!!!! it was perfectly awesome! Now we are going to make grilled cheese for dinner to accompany the bacon jam. Thanks for the post…

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21 Kimmie Nguyen October 29, 2012 at 9:56 am

Thank you for sharing this! I’ve been looking for this recipe for a long time as one my favorite delis used to stock bacon marmalade (and then I moved)! I like the jam on sandwiches, but also for this deviled egg recipe: http://easterndistrictny.com/blog/archives/340. You will gobble six eggs easily. Also a cooking note: I used thick-cut maple bacon instead of substituting maple syrup for sugar, which was not too sweet but you get some of that interesting maple flavor.

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22 Lisa January 23, 2013 at 12:29 pm

Would like to contact you about an article for Better Homes and Gardens. How can I reach you?

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23 Sarah J. Gim January 23, 2013 at 12:34 pm

Hi Lisa! email me at sarah@thedeliciouslife.com

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24 Oliver St.John-Mollusc July 20, 2014 at 4:56 am

I made so much at home after reading this.

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