A bacon lover’s paradise is this recipe for bacon jam! I mean, one of my favorite things in life is bacon. As far as I’m aware, I’m not alone! Correct?
Growing up in Philadelphia, I frequently spent the night at my Grammy’s when I was a child. She would feed me all the bacon I could eat when I woke up. The entire bacon I could eat!
That was huge for me growing up in Philadelphia as the oldest of five children! If I was lucky, I may possibly get three strips at home! The memory of those leisurely weekend mornings spent at my Grammy’s—and all of that delicious bacon—still makes me grin. Among my best recollections are those that include food!
As they say, bacon makes everything better. However, this recipe for bacon jam really, really does!
What else do I put bacon jam on besides hamburgers?
You will adore it smeared on: IF you can resist eating spoonful after spoonful of this.
- hot biscuits
- place atop a round or wedge of warmed Brie or Camembert cheese (so incredible)
- toast
- eggs
- steamed or sautéed veggies
- pancakes
- BLTs
- grilled cheese sandwiches
- burgers (I mean…OMG!!!)
- pierogis and so much more!
There is no end to the list! A great dish to make for a Burger Bar at a BBQ is Homemade Bacon Jam.
Other Uses for Bacon Jam
A delicious culinary gift that is perfect for the holidays—or any time of year—is homemade bacon jam. You will have a pleased friend or loved one if you make a batch for yourself and a friend, scrape it into a 4, 6, or 8 oz. jar, tie some ribbon over it, and attach the recipe.
I love giving food presents. For many additional choices, check out my piece on the finest handmade food presents.
If you gave me a jar of bacon jam, I would be your best friend!
Which bacon is best for making bacon jam?
Bacon is perhaps the most important element. It’s the most crucial component, and Hatfield bacon is now my fave kind (AND they’re local!).
Hatfield has been in business for 120 years. Hatfield was a meat delivery man for Pennsylvanians, long before vehicles were on the roadways. They now supply far more than simply Pennsylvania with high-quality meats! I adore that!
Ingredients for Bacon Jam
- Bacon
- Vidalia onion
- Garlic
- Brown sugar
- Sherry vinegar or red wine vinegar
- Balsamic vinegar
- Water (you could also add in a TBS or two of bourbon vs water)
- Fresh thyme
- Black pepper
- Optional: Cayenne red pepper / maple syrup
Ingredients to make Bacon Jam
- Bacon
- Onions
- Garlic
- Red wine or sherry vinegar,
- Balsamic vinegar,
- Brown sugar,
- Black pepper,
- Red pepper,
- Fresh thyme
- Water.
One of those foods that you can’t leave cooking is bacon jam. As you proceed, taste and adjust to your preference. After a few attempts, this becomes rather easy to make. It will soon become one of your hallmark dishes or edible gifts.
How To Make Bacon Jam Recipe
- Once you take what you created from the heat, whisk in a ½ cup to a cup of fig jam for a more gooey and sticky jam. It is a fantastic match with the bacon. This is something I produced both with and without.
- The Bacon Jam becomes sweeter with the addition of the fig jam. If you’d like, you may offset it by adding some cayenne pepper, like I do in the recipe that is written out. Generally speaking, I enjoy some heat.
- The secret to preparing it is to prepare and arrange your components and then pay attention to flavor and texture as the combination reduces to a jam. It’s not supposed to burn.
How to use this Bacon Onion Jam
Whoa! There are many items on the list! On toast, avocado toast, burgers, fried eggs, a warm (or cold) round of Brie cheese, in a small bowl served with a little spoon on a cheese or charcuterie board, or on crackers.
I adore it on its own as well as served on top of freshly cooked green beans.Heavenly! You can surely think of a ton more applications. It’s the ideal edible present!
More Recipes You Might Like
- Peach Scones with Bourbon Icing Spiced
- Decadent Beef Shank Osso Buco
- Creamy Southern Black Eyed Peas
- Honey Mustard Chicken
Recipe for Bacon Jam
Ingredients
- 2 pounds Bacon
- 1 ½ cups of chopped Vidalia onion
- 4 large cloves garlic minced or 3 TBS garlic paste
- 1 cup brown sugar
- ¼ cup sherry vinegar or red wine vinegar
- 2 TBS balsamic vinegar
- ¼ cup water you could also add in a TBS or two of bourbon vs water
- 6 sprigs of fresh thyme
- Black pepper
- Optional: a couple of dashes Cayenne red pepper IF you like heat and sometimes I add in 2 TBS of maple syrup towards the end
Instructions
- Chop your bacon and fry it, tossing frequently, until it’s almost crisp.
- Remove all except about ½ TBS of the bacon fat by draining it.
- Add the onions and cook for approximately five minutes.
- After that, add the garlic and stir-fry it for one to two minutes.
- Stir in water, vinegars, and brown sugar. Stir over medium heat and bring to a simmer.
- Stems of thyme and pepper should be added. Simmer for a few more minutes, stirring often and being cautious not to burn.
- If needed, taste and adjust the seasoning to your preferred level.
- After removing the thyme sprigs, let the mixture cool.
- The jam may then be left as is, or pulsed a few times in your food processor for a finer jam. It’s your call.
- After fully cooled, keep in your refrigerator for up to three weeks in sealed jars.
- To enjoy on anything you choose, slightly warm it up. If the jam is too thick, you may thin it down after warming by adding a TBS or two of water.
Notes
Replace shallots for onions, experiment with other kinds of vinegar, etc. Take ownership of it.