Homemade Bacon Jam {recipe} – Jam on It

Homemade Bacon Jam

There are lots of things you can add to Bacon Jam (bourbon, spices, 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.

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 to maple bacon jam!)
½ cup brewed coffee

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. Add vinegar, brown sugar, and coffee. Bring to a boil. Add cooked chopped bacon.

If You Are Cooking 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, the sugar, so it can burn easily.

If You Are Using a 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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  • http://nzflavour.blogspot.co.nz/ nzflavour

    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.

    • http://www.facebook.com/profile.php?id=510157676 Sarah J. Gim

      @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 :)

  • http://tideandthyme.com/ Laura

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

  • http://twitter.com/sippitysup Greg Henry

    This intrigues me. GREG
     

  • http://rileymadel.blogspot.com/ Thyme (Sarah)

    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…

  • http://www.currylime.com/ amy@currylime

    This looks ridiculoulsy delicious!!

  • Howeird


    ½ packed brown sugar”
    1/2 a what?

    • http://www.facebook.com/profile.php?id=510157676 Sarah J. Gim

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

  • http://twitter.com/nthnclrk Nathan Clark

    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.

    • wisekaren

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

    • OncNrsSpursSoccer

      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!!!!

  • Myesha

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

    • wisekaren

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

  • http://mjskitchen.com/ Mjskit

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

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  • Ca4ole

    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

  • http://ginger-snapped.com meg jones wall

    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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  • Christine

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

    • http://www.facebook.com/profile.php?id=510157676 Sarah J. Gim

      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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  • O’Bryan

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

  • D’Boss

    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…

  • http://kimichimi.tumblr.com/ Kimmie Nguyen

    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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  • Lisa

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

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  • Oliver St.John-Mollusc

    I made so much at home after reading this.

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