The Best Bacon Jam

The Best Bacon Jam

by Kristen on October 14, 2013

The Best Bacon Jam

So guess what, guys. I think I might have just made the most insanely delicious jam/condiment/cheese plate accoutrement ever. Like, The Best Ever. I know the whole bacon jam thing is border line getting over done, as is the whole bacon thing (which I can’t believe I’m saying cause I LOVE bacon), but bear with me for a moment.

I’ve tried a few bacon jams before (but never tried making one) and they’ve all been pretty darn tasty. I guess it’s hard to really mess up bacon + onions + sugar. But I hadn’t tried one that was extraordinary, until last week.

The Best Bacon Jam

Early last week the handsome man and I took a trip up to the Okanagan. That’s wine country up here; often nicknamed Napa Valley North. We visited 13 different wineries and by the time we arrived at the restaurant at Hester Creek Winery (after skipping lunch in favour of more wine tasting) we were starving.

The first dish we shared was a burrata cheese plate with this bacon jam. There were a few other things on that plate too, but who’s kidding, it was all about the jam. Even the burrata took the back stage, for once in its life.

It was so different than any other bacon jam I have tried. The onions were sliced thick and there were chunks of chewy bacon. Before we even stepped foot outside the restaurant I had heard, “we, I mean can you (insert big pleading smile) make this as soon as we get home” at least 4 times.

The Best Bacon Jam

Last night I served this as a light starter with Thanksgiving dinner (we celebrate that a little earlier here in Canada). The room went quiet. Like, eery quite. Like, everyone had their faces stuffed full of bacon jam kind of quiet. I took it as a good sign. :)

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5.0 from 7 reviews
The Best Bacon Jam
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes about 2 cups
Ingredients
  • 1 lb. thick cut bacon
  • 2 extra large sweet onions, quartered and thickly sliced
  • ½ cup brown sugar
  • ⅓ cup strong brewed coffee
  • 1 tablespoon balsamic vinegar
Instructions
  1. Cut the bacon into half inch slices and add to a large frying pan. Don't worry if the bacon pieces stick together, they will come apart as they cook. Cook over medium high heat for about 10 minutes, stirring frequently, until the bacon is cooked but still quite chewy. A few crispy bit are ok.
  2. Using a slotted spoon remove the bacon from the pan and set aside. Pour out all but 1 tablespoon of the bacon drippings and reserve for another use.
  3. Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes. Add the coffee, ½ cup of water and the reserved bacon and continue to cook, stirring about every five minutes, until the onions are thick and jam like, about 30 minutes.
  4. Remove from heat and stir through the balsamic. Taste for seasoning and salt if necessary.
  5. Use immediately or refrigerate for up to a week. Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature these will disappear.
  6. Enjoy!

 

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{ 51 comments… read them below or add one }

Dominique

Have I been living under a rock for my whole life? I’ve never heard of bacon jam before. It sounds amazing. Going to make this recipe tonight!

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Peter

Fantastic. Simply fantastic.

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Yona

I make bacon jam before but chopped it really fine. I like that this recipe has more texture in it. Really yummy!

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arianna

when you add the bacon back into the jam?

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Kristen

Hi Arianna,

Oops … looks like I missed that! Thank you for pointing it out :)

I’ve corrected the recipe now. You add the bacon back in at step 3. Thank you again for letting me know about the error!

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arianna

This is definitely on the must-try-soon list. Thank you for the recipe!

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Natascha

Hi Kristen,

is there a 1/2 cup of water plus 1/3 cup strong coffee? I noticed the 1/2 cup of water in the instructions but not in the ingredients list ( I am anal☺) so I just want to make sure as I would like to make this, it looks yummy!

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Kristen

Hi Natascha,

Sorry it has taken me so long to answer your question!

Yes, it is both 1/2 cup of water and 1/3 cup of strong coffee :)

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Grubdude

There was that foodnetwork star who lost – they did that “best thing I ever ate” and his burger choice was one made in a hotel that did bacon/onion jam. Theirs looked more cohesive (great word, huh?), and was a secret recipe (bla bla). For me, I would cut the onions not as thick, and use two types red/vidalia, likely. I am not sure about the brown sugar – perhaps some honey but definitely the balsamic!

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mia

Hubby love bacon but is intolerable to onions. Any bright ideas to make the jam with any other vegetable?

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Scott

Just finished making it, but the onions are black. I think they’re partly burned and it’s partly from the sugar caramelizing and maybe from the espresso I used for the coffee. It doesn’t look like much, but it tastes good!

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Kristen

They definitely get very dark by the end of cooking and do taste a whole lot better than they look :)

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Cheryl

I LOVE bacon jam, like.. stupid love. I had some in a pizzelle at this event, and it was just ridiculously good. I just started an “indulgence” themed linkup, and I’d lovelovelove for you to submit this so I could feature it!

I’m a big fan of your blog as I’m sure you can tell by my frequent, often less than cohesive comments. There’s a submit your link button at the post: http://thestylistquo.com/treat-yo-self-linky-party/

Thank you!

Cheryl
http://thestylistquo.com

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Didi

I do gift baskets for Christmas presents. Do u think
I could can this?

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Kristen

I think people would love to get this for Christmas. Just remember that it does need to be kept cold so I wouldn’t put it in until just before you give it.

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Jenni

Have you considered canning this for future use? Would that work out well?

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Kristen

Hi Jenni,

I’ve canned things many times before but never any meat. I would do a little further investigation to see if there area any specific requirements when cooking meat.

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The scissors are the barbers

I’m about to make batch #2 of this stuff right now. It’s YUMMY.

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Kristen

Awesome! So great to hear :)

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Jaleemom

I just now finished making your Bacon Jam. It was an easy recipe to follow, fun to make and here is the part I like most, it is delicious. I can’t wait until my bacon loving sons get home to try it. Thank you for sharing.

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Mimi

I bought bacon jam in London a while back and it was disgusting. This, on the other hand sounds absolutely divine! Thanks!

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Gemma

This sounds delicious. My friend has insisted I freeze some for when she visits in a couple of weeks. Will it be ok to freeze?

Thanks for sharing.

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Kristen

Hi Gemma,

I haven’t tried freezing it yet but my hunch is that it would be just fine. If you try it I would love to hear your feedback!

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Brooke

I made this today for Christmas gifts. I noticed it took about 2 hours for it to thicken up to a jam-like consistency, but maybe it took me longer because I doubled the recipe?? FYI: this can be canned in a pressure canner. I used 10lb of pressure (but it depends on your altitude) for 75 minutes. Tasted great and all the jars sealed just fine. Thanks for the recipe!

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Brooke

Also, by doubling the recipe, I was able to get 6 half-pint jars.

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Eve

Looks yummy! Can’t wait to try this, what do you typically serve this with?

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Kristen

Hi Eve,

The bacon jam goes awesome on a cheese plate … especially on top of some creamy brie. I’ve put it on sandwiches and the other day someone recommend I try it with peanut butter, although I haven’t been that brave yet :)

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Rachel

Thank you SO much for posting this recipe! I moved away from Osoyoos (to Cranbrook, BC) in September. I was looking for a bacon jam recipe because I missed the very same bacon jam that you fell in love with at Hester Creek. You’re my hero!

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Chris

Sounds yummy, can’t wait to try it but will substitute the brown super for a paleo friendly alternative I think. Can you tell me what the cracker/bread that you have in the image is please?
C

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Kristen

Hey Chris,

The crackers are some fruit and nut crackers from Costco. They’re knockoff’s of Lesley Stowe’s Rainforest Crisps.

I’d love to hear what you used to make this paleo friendly and how it turned out!

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Carmen

This sounds amazing! Can’t wait to try it!

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Donna Blundell

I have never heard of bacon jam, and I love bacon. So excited to try this.

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Francesca

This. Was. Amazing!!! Perfect proportions. Thank you thank you thank you!

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Kristen

You are so welcome!!

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ChrisW

I’m hoping to try this recipe, but wanted to incorporate pure maple syrup as well. Any suggestions for what to substitute, or if I should just add a quarter of a cup? Maybe less brown sugar or water or both? I’m not much of a cook, so my instincts are lacking… Thanks!

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Kristen

I think maple syrup would be a great addition! I would reduce the amount of liquid by about as much maple syrup as you add. Also, reduce the amount of brown sugar. You can always add some more close to the end if you want it a little sweeter. :)

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Stacie

This sounds great and I can’t wait to try it. My question is about the bread in the picture. Do you have the recipe? It looks fantastic and I would like to try it with other things, like breakfast!!

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Kristen

Hi Stacie,

The crackers are from Costco. They’re a knock-off of Leslie Stowe’s Rainforest Crisps

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Seana

You are DA JAM! Made this tonight whilst (a tribute to my British Friends) I was hosting up BBQ. No one would leave my damned kitchen long enough to enjoy my new deck furniture. They all wanted to “help” stir my (er, YOUR) bacon jam. I am glad I made a double batch. Everyone had a spoonful on their hamburgers and I have enough to serve tomorrow on crostini at my best friend’s bridal shower. Thanks for helping me out! Ps. The only change I made was to add a hit of Cayenne pepper… Next time I might mince a scotch bonnet in there…
My husband was afraid I would leave him for you. Just sayin’…

Seana

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Kristen

You just made me actually laugh out loud with your husband’s comment. Love it!

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Seana

I would also add that I did not add the extra water, and I simmered it on low for 3+ hours. By the end the balance was perfect when I added in the balsamic. The maple syrup idea is intriguing, but I think I liked the basic recipe as above. Will experiment… Thanks, again, Kristen. Will definitely check out your other recipes.

Thanks,
Seana

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Wendy

Hi Kristen, I made this tonight for the first time and it is absolutely devine!!! My only regret is that I didn’t make a double batch!! I also added about 1/3 cup of sweet chilli sauce to this near the end and it gave the jam an extra punch. I am having a “Girls Weekend” this weekend and I know my girlfriends are going to just love this with cheese and crackers and a splash of wine. I have printed off some copies of the recipe to add to their “Goodies Bag” as I know they will be all asking me for it! Thank you sooo much for posting this!! Yum Yum

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Kristen

Love the idea of adding the chili sauce for a little punch. I think I’ll have to try spicing it up next time I make it :)

Have a great girls weekend!

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Deepti

Just made a batch, I’m struggling to stop eating it. Thank you so much for this wonderful recipe. Surely going to be a regular in our house.

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Brandon

my bacon jam has about 15 minutes left in the final step and i did not add the extra water, yet it is very runny. Any suggestions or will the water cook down in the end?

Reply

Kristen

Hi Brandon,

I add the water because I like to give the jam extra time to cook and and soften without becoming dry. The time it takes for the water to evaporate will depend mostly on the temperature of your stove. If you think the onions are soft and caramelized enough feel free to omit the water!

Reply

Sammi
Kristen

That’s a great idea! I actually made it last night to for the first time in ages. I was thinking that a delicious dark stout or porter would be great instead of the coffee too :)

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Roxanne

The first time I had bacon marmalade, I purchased it as a gift for my husband. He of course is a bacon-olic. To my surprise, he hasn’t touched it. I opened it & ate the whole thing this summer. I made myself a bacon, lettuce and tomato sandwich every morning for breakfast until it was gone. I toasted my bread. Spread one piece with mayo, the other with a very liberal helping of bacon jam, then tomato & lettuce. Mmmm. So easy to have one of my favorite sandwiches whenever I wanted. I’m going to make your recipe. I like the look of it (larger, more recognizable chunks), plus like the ingredients you used. I like the idea of not using maple syrup. Going to make a batch for myself, then hopefully can some for gifts. Thank you for sharing.

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Rick -

I used DARK brown sugar, replaced the coffee with TIA MARIA and the water with maple syrup No. 1 medium. FANTASTIC

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Kristen

Great idea with the Tai Maria! Nicely done :)

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