Cooking with Alison

Bacon Jam Recipe

In Appetizers, Hors D'oeuvres, Snacks on December 16, 2010 at pm

When I first heard the concept of bacon jam, I thought it might be an odd fusion of flavour and texture, but I was excited to try it nonetheless.  I was not prepared for how delicious it would be and how often I would need to make it.  This bacon jam is hearty with bits of bacon but spreadable like jam.  It tastes deliciously smoky with an amazing undercurrent of sweetness.  Even your home will smell like sweet bacon.  🙂  Although it takes 2 hours to make, it is incredibly easy to make.  This would make the perfect hostess gift, holiday present, care package addition, or pot luck item.

Over the holidays, I served this to my family and Ed for breakfast with toasted english muffins, fried eggs, and tomato wedges.  My dad, like I, was surprised at how much he liked it.  Ed and my sister were fighting for the last of it and I received requests to make more very soon.

I eat this on baguette slices (ie. crostini) or right out of the jar with a spoon.  Some more creative uses for bacon jam include: putting it on burgers, sandwiches, or grilled cheese; serving it on toast with a fried egg; using it as a base for vinaigrette or adding it to salads; adding it to baked brie or camembert;  or using it in a brussel sprouts dish (ideas came from this website).  Please post your ideas in a comment here!

Note that many bacon jam recipes have a bit of heat to them.  I prefer to leave this out, but you could add hot peppers or any hot sauce that you like.  Add this to the pot at the same time as the rest of the ingredients.

Bacon Jam Recipe

adapted from Not Quite Nigella

Note:  You don’t have to use thick cut bacon, but I like it because it gives the bacon jam a more substantial meaty texture.  Use regular cut bacon if you prefer a smoother, jammier consistency.  I like using President’s Choice Old Fashioned Style Bacon for this recipe, because it’s naturally smoked and thick cut.

500 grams / 1 pound of thick cut smoked bacon

4 or 5 cloves garlic, minced

1 medium sized onion, diced finely

3 tablespoons packed light brown sugar

1 cup of coffee (I use 2 tsp instant coffee in 1 cup of boiling water)

1/4 cup apple cider vinegar

1/4 cup natural maple syrup (I use a medium amber maple syrup)

large pinch ground black pepper (or to taste)

In a large non stick saute pan, cook the bacon in batches over medium heat until just beginning to crisp.  Transfer to a paper towel lined plate and set aside.  Cook the onion and garlic in the bacon fat until translucent.  Meanwhile, cut the bacon strips into approximately 1 inch long pieces.  Place the bacon pieces into a medium sized, enamel cast iron pot.  Strain out the onions and garlic from the bacon fat and add them to the pot.  Discard the remaining bacon fat.  Then add the rest of the ingredients to the pot and bring to a boil over medium heat.  Reduce the heat to medium low and maintain a gentle simmer for 2 hours, uncovered.  Every 20 to 30 minutes, skim off and discard the top layer of grease and stir to prevent sticking.  As the liquid evaporates, add 1/4 cup of water as necessary to prevent burning and to soften the bacon.  I only add water two or three times.  At the end of 2 hours, the onions should be jammy and you should not have extra liquid in the pot.  Allow the bacon jam to cool for 15 to 20 minutes before transferring to a small food processor.  Process until you achieve your desired consistency.  I only process for about 10 seconds because I like having substantial bits of bacon in my jam.  Transfer to a sterilized jar.

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  1. Bacon anything I love.. very nice recipe

  2. The description actually makes it sound like it would taste pretty good (and seeing it spread on a baguette slice helps). Just hearing “bacon jam” isn’t too enticing to me. Can’t wait to try it 🙂

    • I have to admit I was doubtful that it would taste very good when I first heard of it but it is more delicious than I thought possible haha and I made a batch for you guys so you will try it soon

  3. Wow, I’ve never heard of “bacon jam” before, but I have to say I’m definitely intrigued. I know my husband will LOVE it, though, so I definitely need to try this recipe soon! Thanks for sharing! 🙂

  4. I’m so happy to hear that you’ll try this. If your husband likes spicy food you could add hot sauce or hot peppers too. Let me know how it works for you. Thanks for commenting.

  5. This is some beautiful looking stuff! My mind is going a bit crazy thinking about everything it would be perfect for! Theresa

  6. Is it possible to can this stuff? You know, like a fruit jam? Was thinking it would be great to be able to make a couple big batches at a time…
    Thanks for your help.

  7. Thanks for the reply just the same. Have found a couple of sites that suggest it can be done but to be sure to include a film of oil/bacon grease on top. Not sure if I have the nerve to try it or not. Be a bit of a shame to kill someone with a hostess gift…

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