Think about serving Bacon Jam over bread for an appetizer, having it with savory
biscuits for brunch, serving with cheese and crackers, or setting it out for your next
tailgate. Try topping your burger or grilled cheese, too! Bacon
jam presents a lot of opportunities.
- 1 pound bacon, thick cut into 1-inch pieces
- 1 large onion, halved and thin sliced
- 1 shallot, minced
- 5 cloves garlic, minced
- 3/4 cup brewed coffee (dark roast works best)
- 1/2 cup water
- 1/3 cup cider vinegar
- 1/3 cup maple syrup
- 2 tablespoons dark brown sugar, packed
- 1 tablespoon honey
- 1 teaspoon allspice
- 1 teaspoon chili powder
- Add cut bacon pieces to a Dutch oven over medium-high heat and cook until
crisp, approximately 20 minutes. Stir as needed.
- With a slotted spoon,
transfer bacon to a paper towel-lined plate, leaving excess fat in pot.
- Return pot to medium heat. Add onion, shallot and garlic. Cook until onion
is softened, approximately 10 minutes. Stir as needed.
- Return bacon to pot. Add in coffee, water, vinegar, maple syrup, brown sugar, honey
allspice and chili powder. Mix well to combine.
- Bring to a simmer and cook, stirring occasionally to prevent scorching, until mixture thickens and
a rubber spatula or wooden spoon leaves a distinct trail when drug across
the bottom of the pot, approximately 1 to 1 1/2 hours.
- Remove from heat and let bacon mixture cool for 15 minutes.
- Using a slotted spoon, transfer mixture to a food processor, leaving excess fat behind. Pulse bacon
mixture until finely chopped, approximately 5 pulses, or until the mixture
has reached your desired consistency.
- Transfer jam to jars and refrigerate.
- Bring bacon jam to room temperature prior to serving.
- Refrigerate in an airtight container for up to 4 weeks.
Consider packaging jam in jars for guests to take home!
Recipe and photograph courtesy
of the National Pork Board
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