Bacon Jam


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

Yield: makes 2 cups

Bacon Jam - Yes, you read that right. Bacon Jam. Sweet, salty, perfect on a bicuit or a cheese and crackers. This needs to find its way to your cheese board.

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.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 61 Comments

  1. Sherry

    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).

    1. Bree Hester

      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.

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