bacon jam.

what i’m about to share with you isn’t the prettiest thing you’ve ever seen. it might also sound a little weird. but trust me when i say that this is one of the most delicious things i’ve ever made in my entire life.

two words: bacon jam.

i know, it sounds crazy. strange. weird. scary. maybe even a little off-putting?

it’s so not, trust me. it’s amazing. it’s actually kind of life changing.

so this is really less like a jam, and more like a chutney in terms of consistency, but ‘bacon chutney’ just doesn’t have the same ring to it, don’t you agree?

you’re still on the fence about this, aren’t you? i know, it sounds so weird! how could this be good? how could anyone want to eat this? how the hell would you even use it?

first of all, it’s totally outrageously good. secondly, i dare you to not eat this by the spoonful out of the jar, it’s that addictive. thirdly, i’m going to tell you a handful of amazing ways to use this bacon jam, so hold your horses.

this is probably the most concentrated form of bacon i’ve ever encountered, and i’m a bacon connoisseur if there’s ever been one. there aren’t many jews that can resist the siren song of bacon, and i am certainly not one of them. i’m just not that strong. so sue me.

the flavors here are deep. rich. oaky, herbaceous, smoky, porky goodness. it’s sweet, savory and salty all at once, all in the best possible way.

it’s multifaceted; layer upon layer of hints of caramelized onion, woodsy thyme, richly deep molasses and brown sugar, smoky bourbon, zingy espresso, and apologetically unctuous bacon.

if you have any friends or loved ones who are self-professed bacon addicts, you NEED to make this for them. i mean it. i’m serious. no foolin’. this bacon jam is, quite literally, the jam.

come to think of it, this would be a perfect father’s day gift if your husband, father, grandfather, favorite uncle, or any other man in your life you kind of like happens to love bacon. actually, it’s a scientific fact that all men love bacon. it’s man law. or so i’ve heard.

so what can you do with this bacon jam once it’s made, you ask?

  • spread it on buttered toast for a delicious morning breakfast.
  • smear it thickly on hamburger buns for the most outrageously delicious hamburger you’ve ever had. beef burgers, turkey burgers, chicken burgers, veggie burgers…just kidding on that last one. unless you want to to it.
  • schmear it on brioche, layer on the cheese and griddle for the best damn grilled cheese sandwich ever!
  • stir a spoonful into your favorite brownie batter before baking. no, i’m not kidding.
  • spread onto toasted bread, add fresh lettuce, oven-roasted tomatoes, salt and pepper for the perfect weekend blt sandwich.
  • use in any recipe calling for bacon as a background flavor, such as bouef bourgignon, coq a vin, or braised short ribs.
  • slice a chicken breast in half. slather the inside with bacon jam, add a piece of swiss cheese, fold back, and bake in the oven for a fun take on chicken cordon bleu!

hopefully that gave you some ideas on how to use bacon jam, though once you taste it for yourself, you’ll become as obsessed with it as i am, and will find any excuse to sneak a little bit into whatever you’re making.

this recipe yields two 6-ounce jars of bacon jam, so make one for dad for father’s day, and keep the other for yourself. you’ll be happy you did!

bacon jam. in my opinion, it’s the perfect expression of bacon. and i’m pretty renowned for being right almost all the time, so just take my word for it and make it already!

bacon jam

Yield: 12 ounces jam

Prep Time: 5 minutes

Cook Time: 5 hours

Ingredients:

1 pound bacon, chopped roughly into one-inch pieces (freezing the bacon first makes this easier!)
1 large vidalia onion, diced
2 garlic cloves, minced
1/2 cup apple cider vinegar
1/2 cup dark brown sugar, well-packed (light brown sugar will work too)
1/4 cup pure maple syrup (the real stuff, please!)
2 tablespoons molasses
6 tablespoons brewed espresso
1-2 sprigs of thyme leaves, stripped from the stem
6 tablespoons whiskey (scotch or bourbon would be excellent here too)
1/2 teaspoon cayenne pepper
1/2 teaspoon instant espresso powder

Directions:

in a large skillet over medium heat, cook the bacon until it's brown and crispy. you may need to do this in two or three batches, depending on the size of your skillet.

drain the cooked bacon on paper towels and set aside.

pour off all the bacon fat from the pan except for a tablespoon or two.

with the heat on medium-low, saute the onion and garlic in the bacon fat for a minute or two, until they are translucent.

add the apple cider vinegar, brown sugar, maple syrup, molasses, espresso, thyme leaves, whiskey, cayenne pepper and espresso powder.

turn the heat up to high, and boil the ingredients for 2 minutes, stirring constantly.

turn the heat off and add in the bacon, stirring to combine.

if using a crock pot, transfer the mixture to the crock pot and cook on high, uncovered for 4-4 1/2 hours, or until the mixture is thick and burnished. stir every so often during the cooking process, and if the jam gets too dry, add a tablespoon or two of water.

if cooking on the stove, transfer to a medium-sized dutch oven or tall-sided pot and cook on medium low for 4-4 1/2 hours, or until the mixture is thick and burnished. stir every so often during the cooking process and, as above, if the mixture gets too dry, add a tablespoon or two of water.

transfer the jam to the food processor and pulse until coarsely chopped.

portion the jam into glass jars (two 6-ounce jars, or three 4-ounce jars), and allow to cool to room temperature before putting the lids on.

transfer to the fridge, where it will keep for up to a month. be sure to write the date you made it on the jar!

adapted from serious eats

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33 Responses to “bacon jam.”

  1. #
    1
    The Dinner Belle for KimberlyBelle.com — June 15, 2011 at 3:50 am

    Wow I can’t believe this is the first time I’ve stumbled across your blog (thank you Tastespotting!) I’m a big fan of adding bacon in sweet things (like bacon and peanut butter cookies) and your jam sounds divine. Isn’t bacon so versatile? Thanks for the tips on what to do with bacon jam ;) I hope I can make my own batch soon.

  2. #
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    brandi — June 15, 2011 at 7:45 am

    this is incredible! bacon + brown sugar + coffee, spread on bread? Sign me up.

  3. #
    3
    Foodies on the Fly — June 15, 2011 at 10:42 am

    What an interesting recipe! Thanks so much for sharing.

  4. #
    4
    Tova — June 15, 2011 at 11:45 am

    A couple months ago I had bacon jam on a burger in a restaurant and it was pretty much the best thing ever – but I never dreamed of making it myself! Thanks so much for the recipe. I can’t wait to try this.

  5. #
    5
    Katie from Katie's Cucina — June 15, 2011 at 12:09 pm

    I am all over this. I could never become a full fledged vegetarian all because of bacon! I love bacon and I totally want to make this, now!

  6. #
    6
    Lisa { AuthenticSuburbanGourmet } — June 15, 2011 at 5:48 pm

    Just found your blog via Love and Olive Oil. I too am a big fan of Lindsay’s. When I clicked on your site and saw Bacon Jam, my mouth fell to the floor. I have long wanted to make this and now I have a fantastic recipe. You have a wonderful blog!!! Will be back!

  7. #
    7
    Samantha — June 15, 2011 at 6:15 pm

    Wow, I think I love you!

  8. #
    8
    Beth — June 16, 2011 at 6:37 am

    You’ve sold me! This sounds delicious.

  9. #
    9
    Madeleine — June 16, 2011 at 7:45 am

    WOW!!!! That is something truly awesome right there!

  10. #
    10
    LimeCake — June 16, 2011 at 7:19 pm

    Anything with bacon jam can never be off-putting. This looks delicious!

  11. #
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    Greg at Skillet — June 20, 2011 at 8:04 am

    Take a look at our database of bacon jam recipes at skilletbaconjam.com. Click on “Eat It.” There are some great ideas there. I’d encourage you to add your own bacon jam culinary creativity!

  12. #
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    Luckychrmz_70 — June 22, 2011 at 3:40 am

    I am soooo going to make this for Christmas Gifts and to sell at a local Church bazaar! You can officially call yourself a Baconista!

  13. #
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    jaclyn — June 22, 2011 at 3:13 pm

    i’m sure it’ll be a hit! i’m a little bacon crazy for sure!

  14. #
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    jaclyn — June 22, 2011 at 3:14 pm

    great, thanks for the heads up!

  15. #
    15
    jaclyn — June 22, 2011 at 3:15 pm

    thank you! a few of my friends turned their noses up at first, but once they tasted it they changed their minds pretty quickly!

  16. #
    16
    jaclyn — June 22, 2011 at 3:15 pm

    thanks so much, Madeline!

  17. #
    17
    jaclyn — June 22, 2011 at 3:15 pm

    thanks, Beth! it’s totally outrageous!

  18. #
    18
    jaclyn — June 22, 2011 at 3:16 pm

    aw Samantha, you’re so sweet!

  19. #
    19
    jaclyn — June 22, 2011 at 3:17 pm

    thank you so much, Lisa! you’re so nice! Lindsay is such a doll, glad to hear you’re a fan of hers as well! looking forward to seeing you around here again soon!

  20. #
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    jaclyn — June 22, 2011 at 3:17 pm

    i totally agree, Katie. i could never ever ever in a million years give up bacon! there’s a reason it’s called the “gateway meat” for many vegetarians and vegans haha!

  21. #
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    jaclyn — June 22, 2011 at 3:18 pm

    i hope you love it, Tova! it was very simple to make, and the payoff is extraordinary! it’s crazy good on burgers!

  22. #
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    jaclyn — June 22, 2011 at 3:18 pm

    thanks so much for your sweet words!

  23. #
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    jaclyn — June 22, 2011 at 3:18 pm

    thanks Brandi! it’s pretty much like breakfast in a jar!

  24. #
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    jaclyn — June 22, 2011 at 3:19 pm

    aw thank you so much for your sweet words! bacon is pretty much the greatest thing known to man for sure! i hope you make this jam and love it as much as i do! it’s definitely a crowd-pleaser!

  25. #
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    Sandy — July 31, 2011 at 4:46 pm

    We have a friend who is a porkaholic. I made a sausage cake last year for his birthday. I am so making this jam for him this year. Thank you for the great idea!!!

  26. #
    26
    Sara — August 16, 2011 at 10:58 am

    Interesting jam…I am not a bacon fan but that seems like a great thing for my husband. I have a quick question, do you think that you can can this? I mean to keep it on the shelf?

  27. #
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    Barbara | Creative Culinary — November 11, 2011 at 2:54 pm

    Everything you said is true…it’s ugly and magnificent at the same time. It’s already on my list of gifts to make…but first I cure my own bacon. Maple Bourbon Bacon. Then I make jam. I could eat it with a spoon…wait, I have.

  28. #
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    Karen — January 10, 2012 at 9:18 pm

    I am wondering what a person could use instead of espresso in this recipe. I would love to make this and try it. I’m such a bacon fan and I’d love to do this as some Father’s Day gifts…. But I am extremely allergic to coffee as is the person I would gift it to. Ideas?

  29. #
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    Elyse H — July 20, 2012 at 1:52 pm

    My fiance absolutely loves bacon, so I’m making this recipe right now for his birthday. It smells way to good to be true, I’m sure he will be pleased! Thank you for posting this recipe!

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