Bacon Jam? Yes! This smoky-sweet condiment has an incredible mix of flavors from ingredients like maple syrup, coffee, onions, garlic, and vinegar. Try it on a cheddar grilled cheese, or in place of bacon in your next BLT. Spread a thin layer on a bacon, egg and cheese sandwich! There are so many ways you can use it (I’ve included a list with additional suggestions). If you love bacon, you’re going to love the way this bacon jam recipe makes your kitchen smell as simmers on the stovetop.
Bacon may not be an ingredient you associate with jam, which typically evokes images of a sweet, tangy fruit spread. However, this is no ordinary jam.
It has sweetness from maple syrup and brown sugar, but it’s offset by bitter espresso or coffee, tangy apple cider vinegar, savory aromatics like onions and garlic, and, of course: smoky, salty bacon. The star ingredient.
I love when sweet dishes have a savory note and vice versa. It’s why baked brie tastes amazing with fruit compote, and salted caramel is such a popular dessert flavor. There’s a reason ketchup is such a popular condiment; it adds a perfect amount of sweetness and tang to burgers and fries.
This bacon jam recipe has a similar impact, and there are so many ways you can use it!
How can I use bacon jam?
There are endless ways you can use this recipe, either on its own or as an addition to other recipes! Here are some suggestions.
- Serve with eggs. Stir with scrambled eggs, add a spoonful to the center of an omelet, or spread on an English muffin and top with an over-easy egg.
- Add to sandwiches. Use as a condiment on BLTs, grilled cheese, or burgers!
- Use in dips and dressings. Combine with sour cream for a quick dip, or warm up and whisk into oil and vinegar for a warm bacon salad dressing!
- Toss with roasted vegetables. Roasted brussels sprouts with bacon jam? Yes please.
- Add to pasta. Stir the jam into tomato sauce for a tomato bacon pasta sauce.
I’d love to hear about any creative ideas you come up with!
How long does bacon jam keep in the fridge?
Bacon jam will keep in an airtight container in the refrigerator for up to two weeks. Unfortunately, it cannot be canned safely. It’s possible you might be able to freeze it, but I say enjoy it fresh. Warm is best, but room temperature will also work. Don’t serve this jam cold, because cold bacon fat isn’t enjoyable.
Looking For More Bacon Recipes?
- 16-18 ounces thick-cut bacon, cut into 1-inch pieces
- 1 medium yellow onion, diced (approximately 2 cups)
- 1 medium shallot, minced (approximately 1/4 cup, see notes)
- 3-4 medium garlic cloves, minced
- 1/2 cup strong brewed coffee or espresso (I used espresso)
- 1/2 cup water
- 1/3 cup apple cider vinegar
- 1/3 cup + 1 tablespoon pure maple syrup
- 2 tablespoons packed dark brown sugar (light brown sugar may be substituted)
- In a large Dutch oven or heavy-bottom saucepan set over medium-low heat, render the fat from the bacon for 3-4 minutes, until there is a layer of grease in the bottom of pan. Turn up the heat to medium-high and cook the bacon, stirring periodically, until golden and crisp. Using a slotted spoon, remove the bacon from the pot and set aside. Leave the bacon fat in the saucepan.
- Add the onion, shallot and garlic to the pan and cook over medium heat, stirring occasionally, until the ingredients soften, 8-10 minutes. Return the bacon to the pot and add the coffee, water, vinegar, maple syrup, and brown sugar. Bring to a simmer and cook, stirring periodically, until the mixture thickens, approximately 1 - 1 1/2 hours.
- Remove from the heat and cool for 15 minutes. Using a slotted spoon, transfer the mixture to a food processor, leaving as much excess bacon fat behind as possible. Discard the fat.
- Pulse the jam until finely chopped.
- Jam is best served warm or at room temperature. Store in the refrigerator in an airtight jar for up to 2 weeks.
Get a high quality bacon for best results; you'll definitely be able to tell the difference in the final product!
Shallots have a sweet and mild yet pronounced flavor, with just a hint of garlic. They're wonderful in the jam, but you can omit them if you prefer, and substitute an additional 1/4 cup yellow onion.
Yields: approximately 1 1/2 cups total
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