Bacon Jam
Sweet, savory, smoky and irresistibly spreadable, this easy bacon jam recipe combines crispy bacon, onions, coffee, maple syrup and vinegar. Spoon it onto burgers, eggs, toast, crackers and more or package it in a little jar for a memorable homemade gift.
Servings: 24 servings (about 3 to 4 cups)
Calories: 158kcal
Cost: $12–$15 per batch
Equipment
- Large skillet
- Fine-mesh sieve or strainer
- Immersion blender or food processor
- Clean glass jars with lids
- Slow cooker (optional)
Ingredients
- 1 1/2 pounds sliced bacon cut crosswise into 1-inch pieces
- 2 large yellow onions chopped
- 3 cloves garlic peeled and minced
- 3/4 cup strong brewed coffee
- 1/2 cup apple cider vinegar or balsamic vinegar
- 1/2 cup packed dark brown sugar
- 1/3 cup pure maple syrup
- 2 tablespoons molasses
- 1 teaspoon sea salt or to taste
Instructions
- Cook the bacon. Cut bacon crosswise into 1-inch pieces. Cook in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is lightly browned, about 20 minutes. Transfer bacon to a sieve or fine-mesh strainer to drain. Reserve 1 tablespoon of the bacon fat.
- Cook the onions and garlic. Add the reserved bacon fat to the hot skillet. Add onions and garlic and cook until the onions are translucent and beginning to soften, about 7 minutes. Scrape up the browned bits from the bottom of the skillet.
- Make the sauce. Add coffee, vinegar, brown sugar, maple syrup, molasses and salt. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Cook for about 2 minutes.
- Add the bacon and simmer. Return the bacon to the skillet and stir to combine. Reduce heat to a very low simmer and cook uncovered until nearly all the liquid has evaporated and the mixture is thick and syrupy, about 2 hours.
- For the slow cooker method: Transfer the mixture to a slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours. The finished bacon jam should be thick and spreadable, not soupy.
- Pulse until spreadable. Let the bacon jam cool slightly. Use an immersion blender to pulse until you reach a coarse, relish-like consistency. A food processor works, too; pulse rather than puree.
- Fill the jars. Spoon the finished bacon jam into clean glass jars with lids. Cool and refrigerate promptly.
Notes
Bacon crumbles: I've tried substituting bacon crumbles, but I prefer the flavor and texture of bacon cooked from scratch.
Vinegar: Apple cider vinegar and balsamic vinegar both work beautifully. Use one or a combination, depending on your preference.
Maple syrup: For the best flavor, use pure maple syrup rather than pancake syrup.
Doubling: The recipe doubles well, but expect a longer cooking time because there's more liquid to evaporate.
Texture: Don't over-process the finished jam. You want it chunky and spreadable, not smooth like baby food.
Storage: Bacon jam is a perishable food. Keep it refrigerated and follow the storage guidance in the article. For longer storage, freeze it in small freezer-safe containers.
For gifting: Package in small glass jars and clearly label KEEP REFRIGERATED. This is a refrigerated homemade gift, not a shelf-stable canned product.
Serving: Bacon jam is delicious warm on toast, eggs, burgers, sandwiches, crackers, potatoes, meatloaf and more. Or grab a spoon. I won't tell.
Nutrition
Calories: 158kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 288mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.3mg
