Bacon Jam is the ultimate spread for toast, eggs, sandwiches, and burgers! Also makes a great gift for the bacon lover!
Bacon jam, you guys. I mean bacon. And jam. Together. Jam that’s made from bacon. *thud*
I feel like my entire youth was robbed, having only just discovered this at the age of 41. But at least I get to live the second half of my life more fulfilled. Because I’m going to put this on all.the.things.
And I have!
It’s an awesome savory spread on toast and eggs, of course. But also makes a panini sandwich come alive, and summer grilling has never looked so good.
Make up a batch. You won’t regret it!
- • 1 1/2 pounds bacon, diced
- • 2 medium sweet onions, diced
- • 3 garlic cloves, minced
- • 1/4 cup cider vinegar
- • 1/2 cup packed dark-brown sugar
- • 1/4 cup pure maple syrup
- • 3/4 cup strong brewed coffee
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 15-20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes.
- Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon back to the skillet and stir to combine.
- Reduce heat to a gentle simmer for about 30 minutes, stirring occasionally, until thickened and syrupy.
- Transfer to a food processor; pulse a few times until pureed, but still has some texture. Let cool, then spoon into lidded jars.
Jam can be stored for up to 4 weeks in airtight containers in the refrigerator.
adapted from Martha Stewart
Other bacon recipes you might like!
Tuna-Stuffed Avocado with Bacon and Sriracha Mayonnaise – Belly Full
Brown Sugar Bacon Wrapped Smokies – Spend with Pennies
Brown Butter Maple Bacon Popcorn – Grandbaby Cakes
Crispy Oven Baked Bacon – Bless This Mess