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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

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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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  1. brandi

    February 22nd, 2013 at 8:31 am

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

  2. bakedbree

    February 24th, 2013 at 9:08 pm

    Yup. I can tell you with certainty that you do.

  3. Courtney

    February 22nd, 2013 at 9:43 am

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

  4. bakedbree

    February 24th, 2013 at 9:08 pm

    You leave a little. Thanks for pointing that out, I am gong to fix that right now.

  5. Alayna @ Thyme Bombe

    February 22nd, 2013 at 10:24 am

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

  6. bakedbree

    February 24th, 2013 at 9:07 pm

    I hope that it did!

  7. Stephanie @ Girl Versus Dough

    February 22nd, 2013 at 10:33 am

    BACON JAM?? Mind = blown.

  8. bakedbree

    February 24th, 2013 at 9:07 pm

    Try it! So good and really easy to make.

  9. Rachel Cooks

    February 22nd, 2013 at 11:04 am

    Yeah–I definitely need to try this!

  10. bakedbree

    February 24th, 2013 at 9:06 pm

    Yes! Totally easy to make too.

  11. Tanya

    February 22nd, 2013 at 11:17 am

    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 πŸ™‚

  12. bakedbree

    February 24th, 2013 at 9:05 pm

    You should get this book then. Lots of great ideas.

  13. Nicole, RD

    February 22nd, 2013 at 12:45 pm

    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 πŸ™‚

  14. bakedbree

    February 24th, 2013 at 9:04 pm

    It is really easy to make, very little effort.

  15. Melissa Vanni

    February 22nd, 2013 at 1:48 pm

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

  16. bakedbree

    February 24th, 2013 at 9:03 pm

    Why thank you!

  17. Rachel @ Baked by Rachel

    February 22nd, 2013 at 4:02 pm

    I need this in my life!

  18. bakedbree

    February 24th, 2013 at 9:03 pm

    Yes. You really do. πŸ™‚

  19. phoenix

    February 22nd, 2013 at 10:06 pm

    definitely going to have to try this!

  20. bakedbree

    February 24th, 2013 at 9:00 pm

    I hope that you do.

  21. lynn @ the actor's diet

    February 22nd, 2013 at 11:09 pm

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

  22. bakedbree

    February 24th, 2013 at 8:59 pm

    It is!

  23. Chung-Ah | Damn Delicious

    February 23rd, 2013 at 3:17 am

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

  24. bakedbree

    February 24th, 2013 at 8:59 pm

    We sort of did. πŸ™‚ It tasted good on everything.

  25. Becca from Cookie Jar Treats

    February 23rd, 2013 at 8:25 am

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

  26. bakedbree

    February 24th, 2013 at 8:58 pm

    It was better than I thought that it would be. Really sweet and savory at the same time.

  27. Mari @ Oh, Sweet & Savory

    February 24th, 2013 at 10:47 am

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

  28. bakedbree

    February 24th, 2013 at 8:56 pm

    It is. πŸ™‚

  29. Sarah

    February 25th, 2013 at 12:24 pm

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

  30. bakedbree

    February 27th, 2013 at 7:50 pm

    What is Expo West?

  31. Denise

    February 25th, 2013 at 3:31 pm

    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.

  32. Kelly Senyei | Just a Taste

    February 27th, 2013 at 9:33 am

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

  33. bakedbree

    February 27th, 2013 at 7:39 pm

    It is pretty delicious on a biscuit if I do say so myself.

  34. Anna

    March 6th, 2013 at 12:54 pm

    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?

  35. bakedbree

    March 6th, 2013 at 6:04 pm

    It isn’t super obvious. I think that it just adds to the flavor.

  36. Susan W

    March 6th, 2013 at 2:22 pm

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

  37. bakedbree

    March 6th, 2013 at 6:03 pm

    I wouldn’t to be honest. It doesn’t really taste like coffee. If you have to, I guess water.

  38. Ted

    March 6th, 2013 at 3:21 pm

    Bet this would be great in a mushroom and cheese omlet

  39. bakedbree

    March 6th, 2013 at 6:01 pm

    Yes, I bet it would.

  40. Carrie

    March 14th, 2013 at 1:01 am

    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.

  41. bakedbree

    March 14th, 2013 at 9:54 pm

    Leave it out. No big deal.

  42. RePurposingLinda

    March 22nd, 2013 at 9:20 am

    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?

  43. bakedbree

    March 31st, 2013 at 11:23 pm

    I got 2 pints out of this recipe.

  44. Susan

    March 24th, 2013 at 7:44 pm

    How many jars does this recipe yield?

  45. bakedbree

    March 31st, 2013 at 11:13 pm

    I got two pint jars.

  46. Janene @thebestever.com

    April 29th, 2013 at 10:03 pm

    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 πŸ™‚

  47. bakedbree

    May 6th, 2013 at 11:01 pm

    Worth the effort! I promise.

  48. Rick in northern IL

    May 24th, 2013 at 10:36 pm

    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.

  49. bakedbree

    May 27th, 2013 at 10:39 am

    That sounds like one delicious hamburger.

  50. Auri Inocencio

    June 3rd, 2013 at 9:30 pm

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

  51. bakedbree

    June 4th, 2013 at 9:46 pm

    You are fancy!

  52. Cheryl McaSKILL

    July 22nd, 2013 at 12:18 pm

    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.

  53. bakedbree

    July 22nd, 2013 at 7:07 pm

    Welcome Cheryl!

  54. Jc

    August 19th, 2013 at 5:12 pm

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

  55. bakedbree

    August 21st, 2013 at 8:17 pm

    SOrry, you might need to let it boil longer.

  56. Maggie

    November 20th, 2014 at 12:57 pm

    Best served warm or chilled?

  57. bakedbree

    November 27th, 2014 at 1:41 pm

    Room temperature or warm.

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