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bacon jam recipe

At our house, we eat a lot of breakfast for dinner. The kids love it, it is easy to make, and I always have breakfast items in my house. Lindsay and Taylor from Love and Olive Oil just wrote a cookbook that celebrates eating breakfast for dinner. Why didn’t I think of that? There are lots of recipes that I want to try, but the one that stuck out the most was the bacon jam. Making the jam does take awhile, but it is really hands off. Other than a quick stir every now and then, it just simmers happily on the stove.

The idea of bacon jam might seem a little weird. But I assure you that it not weird at all. It is rich and complex, sweet and smoky, citrusy and syrupy. After I made it, I was thinking about all of the things that I could spread it on. A biscuit, slathered in a grilled cheese sandwich, or on a hamburger. I bet that it would even be really good on pancakes or waffles. As you can see, it is also really good served with cheese and crackers. And an ice cold beer.

bacon jam recipe1 pound bacon
1 onion, diced
2 cloves garlic, minced
1 cup brewed coffee
1/2 cup cider vinegar
1/2 cup orange juice
1/4 cup maple syrup
2 Tablespoons brown sugar
1 teaspoon orange zest
1/4 teaspoon ground ginger
1/8 teaspoon ground pepper
1/4 cup bourbon

bacon jam recipeSlice the bacon into 1/2 inch strips.

bacon jam recipeAdd the bacon to a large Dutch oven over medium-high heat.

bacon jam recipeCook the bacon until it gets brown and crisp, 10 to 12 minutes.

bacon jam recipeTake the bacon out of the pan and drain on a paper towel lined plate. Set bacon aside. Try not to eat it all. Leave 2 Tablespoons of bacon grease in the pot, pour off the rest.

bacon jam recipeReduce the heat to medium. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Keep the onion mixture moving so the garlic does not burn.

bacon jam recipeReturn the bacon to the pan.

bacon jam recipeAdd coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger, and pepper.

bacon jam recipe Reduce the heat and simmer for 45 minutes.

bacon jam recipeTransfer to a food processor and pulse until everything is finely chopped.  Pour everything back into the pan and cook for another 15 minutes. Add the bourbon and simmer for 30 minutes longer. The jam should be thick and syrupy. If the jam gets too thick at any point, add 1/4 cup to water to thin it out. Take off the heat and let cool slightly. Transfer to jars. This jam will keep in the fridge for 3 to 4 weeks.

bacon jam recipe

Bacon Jam

Bacon Jam

Ingredients

  • 1 pound bacon
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup brewed coffee
  • 1/2 cup cider vinegar
  • 1/2 cup orange juice
  • 1/4 cup maple syrup
  • 2 Tablespoons brown sugar
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground pepper
  • 1/4 cup bourbon

Instructions

  1. Slice the bacon into 1/2 inch strips. Add the bacon to a large Dutch oven over medium-high heat.
  2. Cook the bacon until it gets brown and crisp, 10 to 12 minutes.Take the bacon out of the pan and drain on a paper towel lined plate. Set bacon aside. Leave 2 Tablespoons of bacon grease in the pot, pour off the rest.
  3. Reduce the heat to medium. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Keep the onion mixture moving so the garlic does not burn. Return the bacon to the pan.
  4. Add coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger, and pepper. Reduce the heat and simmer for 45 minutes.
  5. Transfer to a food processor and pulse until everything is finely chopped. Pour everything back into the pan and cook for another 15 minutes. Add the bourbon and simmer for 30 minutes longer. The jam should be thick and syrupy. If the jam gets too thick at any point, add 1/4 cup to water to thin it out. Take off the heat and let cool slightly. Transfer to jars. This jam will keep in the fridge for 3 to 4 weeks.
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57 Responses to Bacon Jam

  1. brandi says:

    pretty sure i need some of this. and the sooner, the better.

  2. Courtney says:

    Oh wow. Do you drain off any of the bacon fat or just saute the onion and garlic in all of its glory?

  3. Wow. You have made me so hungry this morning! This stuff just might end up on a biscuit this weekend.

  4. Rachel Cooks says:

    Yeah–I definitely need to try this!

  5. Tanya says:

    YUM!! We eat breakfast for dinner like once a month. Its a nice change to the same old chicken or ground beef. This looks so tasty :)

  6. Nicole, RD says:

    Recently had bacon ham on a crostini with goat cheese – yum! I passed this along to my friend who purchased the jam…I’m going to guess she’d love to make it :)

  7. Bree, you’ve done it again. My hat is off to you and your bacon jam.

  8. phoenix says:

    definitely going to have to try this!

  9. isn’t bacon jam DA BOMB?!? i recently made some in the crockpot and people flipped out: http://theactorsdiet.com/2013/01/03/bacon-is-my-jam/

  10. This is definitely my kind of jam! I could slather this on anything and everything!

  11. Oh wow, this certainly is the most interesting recipe I have seen in a while. I bet my sister would go nuts for it :)

  12. This definitely looks worth the time to make. I will have to try it atop some waffles!

  13. Sarah says:

    I will definitely be trying this! On another note, any chance you’ll be at Expo West next week? Would love to say hello!

  14. Denise says:

    Thank you! Thank you! I have been wanting a bacon jam recipe as I refused to pay upward of $20 for a little jar. Yeah!!! Cannot wait to try this recipe out.

  15. Oh my sweet, sweet heavens. I would eat the entire jar … in one sitting. Cannot wait to make this, Bree! Looks amazing!

  16. Anna says:

    This looks wonderful, and I would love to give it a shot, with one caveat. My husband does not drink coffee, nor does he like it. How obvious is the coffee flavor in this recipe?

  17. Susan W says:

    Instead of coffee, what could you replace it with. I dont like coffee.

  18. Ted says:

    Bet this would be great in a mushroom and cheese omlet

  19. Carrie says:

    Can the bourbon be substituted for something else? I understand the alcohol cooks out but due to alcohol allergies & sensitivity it can’t be digested.

  20. Bacon jam says:

    [...] called Verhackert, but the origin of bacon jam remains a mystery! The recipe I read first, was on Baked Bree and when I read the list of ingredients, I thought I sensed a taste of the South in there [...]

  21. RePurposingLinda says:

    Thanks for posting this recipe! I know my husband and kids will love it; planning to make some for Easter weekend when everyone’s home.

    Question: How many jars and what size jars will this recipe fill?

  22. Susan says:

    How many jars does this recipe yield?

  23. My husband can’t see me looking on this recipe, he would certainly lose his mind. Talk about a bacon addict! Bacon jam looks really interesting, can’t wait to give it a try so that he can surprised :)

  24. Rick in northern IL says:

    Made a batch tonight. A friend had posted a note about the concept; I googled for the recipe and found yours. Sweet Georgia Brown, that’s delicious! Planning on smearing it on a hamburger bun on Memorial Day.

  25. Auri Inocencio says:

    Just made it with my kids. So good. And so great for after school. We feel so fancy!

  26. Cheryl McaSKILL says:

    OMG I had goggled bacon jam and this is how I was lead to your site! I am so glad I did!
    Reading through the comments someone asked about coffee replacement and alcohol replacement. I would suggest cocoa powder for the coffee or even one of the coffee substitutes (can be found in coffee aisle at Wal-Mart). For the alcohol, most recipes call for a use of broth. I would try chicken bouillion dissolved in the same amount of hot water called out for as the 1/4 Cup Bourbon.

  27. Jc says:

    I have a Problem, the jam is very liquid and it Looks bad :/

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