Bacon. Jam.

Posted by on Jun 29, 2012 in Appetizers, Bacon, condiments & sauces, Dessert, potluck | 25 comments

If I were you, I wouldn’t be reading any kind of bloggy introduction to a post with this title. I’d be skipping to the recipe.

I won’t bore you with one.

But first, please enjoy some food porn:

Bacon Jam

(makes about 2 cups)

1 pound nitrate / nitrate free bacon, roughly chopped  (this is a good time to use the less expensive end cuts)
1 onion, diced
1/4 C apple cider vinegar
1/3 C maple syrup
3/4 C brewed coffee

  • Preheat your oven to 300˚
  • In a medium dutch oven, brown the bacon on medium low heat until it is nice and brown and has rendered it’s fat, about 20 minutes
  • Remove the bacon from the pot with a slotted spoon and leave about 1 T fat in the pan. (Reserve the remainder for another use)
  • Add the onion to the pot and saute until it is golden brown and softened, about 10 minutes.
  • Add the maple syrup, coffee, apple cider vinegar and bacon.
  • Bring to a simmer, cover, and place in the middle rack of your oven.
  • Carefully check the contents of the dutch oven after one hour. How long the jam takes to cook depends on the liquid level you started out with and the airtight-ness of your dutch oven. It can take anywhere from 90 minutes to 3 hours. The finished result should be syrupy and thick. It will thicken a bit when cool.
  • Transfer to a food processor and pulse 6-8 times or until it has reached an even consistency, not quite pureed, but without large chunks.
  • Store in glass jars and refrigerate. It should keep for a good 2 weeks.

What to do with your magical bacon jam?

(You mean aside from eating it with a spoon?)

  • Make BLT bites: Spoon a teaspoon or so of bacon jam onto an endive leaf or a gluten-free cracker, and top with a halved cherry tomato and baby arugula leaf.
  • Spoon it onto some Grain-Free Everything Crackers for a simple afternoon snack.
  • Warm it up and serve it on vanilla bean ice cream. Bacon for dessert!
  • Fold it into scrambled eggs, or add it to an omelette or frittata.
  • Top a burger with bacon jam and slices of tomato and avocado for an epic BLT burger.
  • If you really want to impress your friends, add it to the charcuterie platter at your swanky cocktail party with other patés and spreads.
  • Make a large batch and give it as gifts for those hard to shop for friends and family.

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  1. sounds devine! must try, for sure.

  2. Why why why don’t you have a “pin it” button for me? I’m in the tub with my iPad and most disparate to pin this surely amazing recipe. You’re killing me!
    Just bought bacon ends today. Making this first thing in the morning!
    Beautiful! Thank you! !

    • Thanks for reminding me, Sam. Last time I checked, there was no pinterest button that worked with WordPress blogs. They were supposedly working on it… Do you know something I don’t? I would love to have the Pin It button next to the facebook and twitter buttons, but can’t seem to figure it out. I’m way better at figuring things out in the kitchen than on the computer! :\

    • Ah disregard! I figured it out! Pin It buttons, now on every post :)

  3. Oh my goodness, this looks amazing. I will definitely have to try this soon!

  4. I was delighted to try this bacon jam recently and would love to give it as a holiday gift. Question on refrigeration and shelf life. Can the jam be shipped within a day or so of canning & still be edible in 2-3 days or is it best mailed with dry ice? Thank you!

    • Alicia,
      Unfortunately, I have almost zero experience with actual canning, the kind that makes food shelf stable. I would assume, though, that if you put the jam in a jar while it’s hot and it seals, it should be good to go. I’ll try to find a definitive answer to that, and get back to you!

  5. I’m going to try to pressure can this stuff and give as gifts, or have it whenever I NEED IT!

    • Yes! I have zero skills when it comes to canning so haven’t attempted it. Let me know how it goes! It definitely makes a great gift.

      • Since it isn’t acidic like fruit is, botulin spores can survive in it at regular (water bath) canning temps. To preserve it on the shelf you have to use a pressure canner. Otherwise, freeze it and then defrost and use it up! :)

  6. So I decided to make this as well for my paleo dinner club. Thought it would be a nice addition to my first course, which is country pate and paleo raisin & rosemary crackers. Made it tonight and of course had to test it out. Bacon jam…bacon crack! I’m eating some on some sliced apple and plan to serve sliced pears with it on Saturday. I’ll use less maple next time as my bacon (I got the uncured ends from TJ’s) already had sugar so I find it a little too sweet for my taste (at least in the large quantities I’m eating right now, lol), but seriously, this stuff is delicious!

    • bacon crack might be a better name for it! :)

  7. Sounds yummy! Any ideas for a coffee substitute?

    • Are you trying to avoid the caffeine, or the coffee itself?

      • Both. Would it still be good if I just left it out?

      • You’d need to add something for liquid. The coffee does add flavor as well as liquid, so I’m not sure what the best alternative would be. Maybe chicory? Or maybe water and a bit of coconut aminos? I really can’t say for sure without trying it, but let me know if you try a substitute how it turns out!

  8. I made this with some Bourbon for holiday gifts! Oh yes, BACON CRACK is the name!

    • Oooh! I love the idea of using bourbon!

  9. Mine was totally black and burnt when I took it out after 3 hours. I followed all the directions. I guess I should have just checked it sooner.

    • ugh. I’m so sorry. I think I might have a magically air tight dutch oven, and maybe even a weak oven. I’ll edit the recipe accordingly! Sorry about that :(

    • ohhh

  10. Could this be made in a slow cooker/ crockpot?

    • I’m sure it could, but I don’t have one, so couldn’t tell you what temp or how long…

  11. Any special instructions for making a large batch? I’m thinking 4x…

    • I would just 4x the ingredients and maybe cook it for longer, since the liquid will be more. Let it cook a bit longer stove-top to get it reduced a bit more. Hope that helps! are you making it for Holiday gifts?


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