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.
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
Slice the bacon into 1/2 inch strips.
Add the bacon to a large Dutch oven over medium-high heat.
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. Try not to eat it all. Leave 2 Tablespoons of bacon grease in the pot, pour off the rest.
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.
Add coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger, and pepper.
Reduce the heat and simmer for 45 minutes.
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.
Thursday 1st of December 2022
My husband makes bacon. I used his homemade bacon and made this for Christmas gifts. I am sure everyone will love it. The whole time I was thinking how could I make this using alternative sugars and diet syrup. Bacon and fat are both keto friendly and I am always on that diet! Any ideas?
Sunday 4th of December 2022
Hi Sherry - what about using monkfruit sugar like this one . Let me know if you try!
Wednesday 25th of November 2020
I just made the batch with decaf coffee and with pure vanilla extract instead of regular coffee & bourbon. Looks so yummy.
I saw someone asked about how to serve it (warm/ chilled)... but do you refrigerated it first and then when ready, just warm it up first? Or do you take out and let it sit to become room temperature (let it sit out 1hr+)? Or do you just leave it on the counter after it cool and then it's okay for a few days? As I said, I just made the batch and it's currently cooling. I was hoping to use it for my charcuterie board for Thanksgiving (this Thursday).
Wednesday 2nd of December 2020
I would not let it sit out for a few days. I would just microwave it for a few seconds to get the chill off. I also would dish some out and not put the whole jar in.
Thursday 13th of August 2020
I am wondering if this amazing recipe can be canned?
Thursday 13th of August 2020
I honestly, don't know. I would do a little research on the Bell Canning website and see if there is a similar recipe.
Thursday 20th of November 2014
Best served warm or chilled?
Thursday 27th of November 2014
Room temperature or warm.
Monday 19th of August 2013
I have a Problem, the jam is very liquid and it Looks bad :/
Wednesday 21st of August 2013
SOrry, you might need to let it boil longer.