Bacon Jam
Two things I love in the morning are bacon and coffee. With that said, I decided to make some bacon jam. You heard that right, bacon jam. I am always asking my kids what they want to eat over the weekend, and time and time again, the answer I always get from my oldest is, “bacon burger”. So, let’s just say I had bacon on my mind, and I wanted to do something different for my burger, hence why I made a bacon jam.
This bacon jam was not only phenomenal on the burger and could be my go to condiment for burgers now, but in its simplest form is awesome on pretty much anything, including a basic cracker.
Ingredients: [Print this Recipe]
- 1 lb of good bacon, cut into pieces
- 1 tbsp unsalted butter
- 1 large onion, diced
- 4 cloves of garlic, minced
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tbsp Sriracha sauce
- 1/2 tbsp Hungarian paprika
- 1 tsp cayenne pepper
- 1 tsp mustard powder
- 4 tbsp maple syrup
- 1 cup of strong coffee
- 3 tbsp apple cider vinegar
- 1/4 cup of light brown sugar
Begin by heating a large cast iron skillet on medium heat. Add the sliced bacon pieces, and begin cooking this, rendering all of the fat, and cooking just until slightly crisp, but not super crispy. This will take about 10 minutes or so. During this time, prepare the rest of the ingredients.
When the bacon is cooked, remove with a slotted spoon onto some paper towel to remove any excess fat. Pour off most of the bacon grease, reserving for a later use. Return the skillet back to the heat and add the tablespoon of butter. Toss in the onion and garlic, and let them begin to sweat, cooking on medium heat for about 5 minutes, stirring along the way.
When the onions and garlic and cooked, add the salt and pepper, along with the brown sugar. Give a good stir, letting the sugar begin to melt away into the onions. After a couple of minutes, add the remaining ingredients and let it come to a boil. Toss in the bacon, stir, and add this to a slow cooker, on low heat, for 3 hours.
After a few hours in the slow cooker, place the mixture into a food processor and pulse down for your desired consistency. I like mine to have some recognizable bacon pieces, but pieces that are not extremely big, almost like bacon bit consistency. Return the mixture to a sauce pan, and cook on medium heat until most, if not all of the liquid evaporates, leaving you with a jam like consistency.
Store in a sealed container for up to three weeks, if it lasts that long.
When you are ready to serve, feel free to spread this on pretty much anything. The texture is spot on, and the flavor is something out of this world. You get the sweetness from the onion, sugar, and maple, and a subtle but ever so delicious bitterness from the coffee, along with the smokiness of the bacon and a slight sourness from the cider vinegar, this bacon jam was something else. Give it a shot and let me know your thoughts! Hope you enjoy.
18 Comments
Jonathan
Yes! It has been a month of jams here in my kitchen: pomegranate-blackberry, sesame-coconut, and now, bacon! Thanks for sharing. 🙂
Lisa@onecooktwokitchens.com
Dax, I just came across your site. I am genuinely overwhelmed by the extraordinary recipes you have here. Beautiful! I want to try this on the weekend, but i’m not sure what Sriracha sauce is. I am just trying to figure out where I’d find it up here in my part of Canada. Thanks!
Deborah
I am wondering about the Sriracha sauce and the Hungarian paprika. Where can you get these items?
Dax Phillips
Hi Deborah, you can find Sriracha in most grocery stores nowadays, as well as the Hungarian paprika. If you can’t find the Hungarian paprika you could probably use regular paprika with a bit if cayenne pepper or chili powder.
Mary Furness
Had to read the “about” section of the site to find out if you were, by chance, a Missourian–Burger’s Smokehouse bacon is my favorite, and made not too far from here in California, MO! Had bacon jam on a Chicken Philly sandwich at a local diner today…now scouting out recipes; yours looks delicious!
Michaela Nutkins
Me and Terry love some bacon jam on our crackers first thing in the morning. This is the best recipe I have found. Terry will be delighted I when make him some.
Rose
I am quite anxious to make this, today in fact! But I do need to know how much jam this recipe makes. I was planning on jarring it in 1 cup (8 oz) preserving jars and would like to give some away. Does anyone know?? Thanks so much!
Rose
I made this Sunday and it is amazing!!! The aroma in the house while it was in the slow cooker made me very anxious to taste this. Ate some today with some fancy crackers…OMG DELISH!!! Liked it so much am make more this weekend. Dax–thank you so much for sharing this with us!!
Dax Phillips
Thanks Rose, glad you enjoyed he jam!
Bennie F. Crocker
your recipe looks inviting. I made a slow cooker version that was delicious, but didn’t add the spices yours has. I’m definetly going to try yours
Bennie F. Crocker
I’ve made this twice now and it’s delicious. Everyone wants the recipe
Yovanna
For the cup of coffee do I brew the cup of coffee first?
Dax Phillips
Yes, brew the coffee first.
Yovanna
Thank you
Gloria
Do you reheat the jam before serving it?
Dax Phillips
Sure Gloria, I would reheat it just until warm. The warm bacon jam is hard to beat.