Make this moreish bacon jam as a gift for friends and family. It’s surprisingly easy to make, tastes divine, and will keep up to a month in the fridge
This bacon jam recipe is easily the best in the world. Bacon, onions, brown sugar, coffee, and balsamic are slowly simmered until thick and jam-like. It’s simple to make and perfect for serving as an appetizer to elevate cheese and crackers.
If bacon makes everything better, then bacon jam makes it AMAZING! On burgers, a cheese plate, or just on a spoon, this bacon jam recipe takes it to the next level. Bacon jam balances sweet and salty flavors for a burger topping that takes your backyard barbecue to the next level.
Bacon jam, bacon spread, spreadable bacon, whatever you call it, few things make food taste better, faster. Whether you go with delicious melty grilled cheese, surf n’ turf sandwiches or salad dressing, here are nine ideas for your next jam session.
There are so many reasons you’ll love this bacon jam:
- It’s both savory and sweet
- It has bacon in it!
- It can be prepared ahead of time
- It’s versatile – serve it on cheese boards or spread it onto grilled sandwiches
- It’s easy to make
- It stores well in the fridge for up to 3 weeks
Ingredients for Bacon jam
- 500g thick sliced bacon (cut into 1-inch pieces)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- ½ cup packed brown sugar
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 teaspoon coffee
- ½ cup water
Instructions for Bacon jam
- Warm a large, heavy-bottomed pot over medium heat.
- Add bacon; cook and stir occasionally, until the fat is rendered and the bacon is browned, but not burned or overly crispy.
- Fry the bacon for 5-10 mins until golden and crisp.
- Pour bacon and rendered fat into a strainer placed over a bowl.
- When the fat is drained and the bacon is cool enough to handle, remove the bacon to a cutting board and finely chop it.
- Reduce heat to medium-low.
- Add the onion and garlic to the skillet and cook until the onions are translucent about 6 minutes.
- Then, add the brown sugar and cook until the onions caramelize and turn dark brown.
- Add the balsamic vinegar and maple syrup to the skillet, and bring to a boil.
- Add 1 teaspoon of coffee, ½ cup of water, and the cooked bacon.
- Let everything simmer until it becomes thick and jam-like.
- Turn off the heat, and leave it to cool for a few mins.
- Let cool before transferring to a jar. Serve with cheese and crackers. (It’s also delicious on a burger!)
Bacon Jam provides the turf and fresh fried snapper delivers the surf in this crowd-pleasing sandwich. The old brunchtime classic gets elevated with a layer of bacon jam adding some meatiness to the creamy, citrus spike avocado.
Pineapple sweet meets bacon heat with these sticky, finger-lickin’ flavor bombs. Make up a batch for the big game or an island-inspired backyard cookout. Make sure to wash it down with a Frozen Pineapple Dark n’ Stormy.
Tips and variations
- It will keep in the fridge in a sealed jar or container for 2-3 weeks. When it’s cold, some of the bacon fat will harden and turn white. Don’t worry, as soon as it warms to room temperature it will look and taste amazing.
- If you use apple cider instead of balsamic vinegar, start by adding 1 teaspoon then adjust the amount to taste.
|Vitamin C||7 mg|
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