Bacon Jam

You heard me.

Bacon jam.  How divine does that sound?  As I’ve always said: Bacon makes everything better.  Want to know what’s in this bad boy?

Bacon.  Duh.  Onions.  Garlic.  Brown sugar.  Coffee.  Maple syrup.  Apple cider vinegar.

I mean really…how much better can it get?  Oh I know.  It goes in the slow cooker!

Keep in mind that the term “jam” is one I would use rather loosely.  I probably wouldn’t put a normal “jam serving” of this on my toast.  Though I did see someone who had put it on a small piece of toast and topped it with a fried egg.  That would probably be good as the egg would cut down on the intensity of the flavors from the jam.  Really though, I view this more as an appetizer spread.  Baguette or cracker topped with cream cheese and a dollop of this.  Similar to a red pepper jelly if you ever eat that.  Mmm…

I’m going to try playing with the flavors a bit more.  While I like the sweetness of this, I wouldn’t mind having a more savory version, so I’ll see what I can do.

In the meantime, enjoy, and bon appétit!

Recipe courtesy of Martha Stewart.

Print Recipe

3 from 1 vote

Bacon Jam

Servings: 2 cups

Author: The Gourmet Housewife

Ingredients

• 2 lbs bacon cut into 1-inch pieces
• 2 medium yellow onions diced
• 3 garlic cloves minced
• 1/2 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1/4 cup pure maple syrup
• 1 cup strong brewed coffee
• 1/2 cup bourbon or other whiskey
• 1 tsp smoked paprika

Instructions

• In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet; add onions and garlic, and cook until onions are translucent, about 6 minutes.
• Add vinegar, brown sugar, maple syrup, coffee, whisky and smoked paprika and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
• Transfer mixture to a slow cooker and cook on high, uncovered, until liquid is syrupy, 4 1/2 to 5 hours. Transfer to a food processor; pulse until coarsely chopped.
• Let cool, then store in airtight containers and refrigerate or freeze.