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- Meat and poultry
Bacon is the basis of a sweet, savoury and smoky spread that's just irresistible on a burger or on toast with scrambled eggs. Maple syrup and whiskey boost the flavour in this version making it a brilliant Christmas food gift!
8 people made this
- 900g bacon, cut into 2cm pieces
- 120g bacon grease (from cooking)
- 2 large Spanish onions, cut into very thin slices
- 100g soft brown sugar
- 35g minced garlic
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 240ml whiskey
- 240ml brewed coffee
- 120ml sherry vinegar
- 120ml maple syrup
- 180ml tomato ketchup
MethodPrep:20min ›Cook:1hr ›Extra time:15min cooling › Ready in:1hr35min
- Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to crisp up, about 10 minutes; drain off bacon grease and retain for using later. Stir onions into bacon; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
- Mix in whiskey, coffee, sherry vinegar and maple syrup. Bring to the boil; reduce heat to low and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in tomato ketchup and cook 5 more minutes.
- Remove from heat and let the bacon jam cool. Pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam can be stored in the fridge, covered, up to 2 weeks.
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- 3/4 pound quality thick sliced bacon, cut crosswise into 1-inch pieces
- 1 medium yellow onion, diced small
- 2 garlic cloves, minced
- 1/4 cup apple cider vinegar
- 1/4 cup packed dark brown sugar
- 2 tablespoons real maple syrup
- 6 tablespoons Brewed coffee
In a large saucepan, cook bacon over medium heat until fat is rendered and bacon is lightly browned, about 2 minutes. With a slotted spoon, transfer bacon to a paper towel. Pour off excess oil from pan and add onions and garlic. Cook over a medium heat, until onions are translucent, about 5 minutes (being careful not to burn the garlic). Add vinegar, brown sugar, maple syrup, and coffee. Bring to a boil, stirring frequently. Add in cooked bacon and stir to combine. Cook on low for 20 to 30 minutes until thickened. Remove mixture from heat, allow to cool and store in an air tight container in the refrigerator for up to 4 weeks.
- 2 pounds bacon, diced
- 4 medium onions, thinly sliced
- 3 cloves garlic, smashed and peeled
- 1 ½ tablespoons fresh thyme leaves
- ½ cup cider vinegar
- 1 cup packed brown sugar
- ¾ cup brewed coffee
In a large skillet over medium-high heat, cook bacon in 2 batches, stirring occasionally, until crisp, 10 to 12 minutes per batch. With a slotted spoon, transfer bacon to paper towel-lined plate to drain. Pour off all but 2 Tbsp. fat from skillet. Add onions and garlic cook, stirring, until onions are translucent, about 10 minutes. Transfer mixture to a 6-quart slow cooker.
Add thyme, vinegar, brown sugar and coffee to slow cooker. Chop bacon into small crumbles, add to slow cooker and stir. Cover and cook on high for 2 1/2 hours. Uncover and cook until onions are caramelized, about 1 hour more. Jam will thicken as it cools.
Let cool. Refrigerate until ready to jar.
GIVE IT Portion the jam into 4 1-cup jars. Cut scraps of fabric with pinking shears and tie over lid with twine. Tie a spreader to the jar with ribbon. The jam will keep in the fridge up to 4 weeks.
Easy Skillet Bacon Jam
- Bacon jam is a condiment that walks that glorious line between sweet and salty. It’s sweet enough to feel decadent and savory enough to feel rich. Like most things in life, the best way to eat bacon jam is the also the simplest—slathered on a perfectly fluffy piece of warm bread or on your favorite cracker. But bacon jam is also incredibly versatile.
Add some bacon jam to your next grilled cheese sandwich. Toss a little bit into your scrambled eggs in the morning. Use it as a condiment on a burger (especially if you add blue cheese and caramelized onions, too). Stir it into softened cream cheese and make a really quick and really tasty party dip. Whisk it together with some olive oil and vinegar to make an awesome salad dressing. Make a BLT and sub in bacon jam for the “B”. This is one case where the possibilities really are limitless. If you can eat it, chances are, you can add bacon jam to it, and it’ll make it more delicious.
Bacon jam is pretty easy to make at home on your stovetop. To cut down on time, we recommend using a large cast iron skillet in this recipe. The larger surface area means you get your bacon jam thick and syrupy faster, and the thick cast iron heats more evenly, making sure you don’t scorch your jam.
The mixture will get darker and thicker the longer it cooks. Keep stirring—as it gets thicker, it’ll want to stick to the bottom of the pan. No worries. Just scrape up those delicious parts. When the jam looks very dark and thick, you’re finished. Depending on how fatty your bacon is, this may take 15-45 minutes.
You can either stop right there and enjoy your chunky bacon jam as-is, or let the jam cool completely before transferring it to a food processor for a quick trip around to chop it up. You don’t want the jam to be smooth like a paste, so just pulse it until it’s a little less chunky.
- Quick Glance
- 15 M
- 1 H, 45 M
- Serves 24 | Makes 3 cups
Special Equipment: 6-quart slow-cooker
Ingredients US Metric
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch (25-mm) pieces
- 2 medium yellow onions, cut into smallish dice
- 3 garlic cloves, smashed and peeled
- 3/4 cup strongly brewed coffee
- 1/2 cup cider vinegar
- 1/2 cup packed dark brown sugar, or less to taste
- 1/4 cup maple syrup (the real deal, please)
In a large skillet over mediumish heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.
Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.
If making this on a stovetop, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours. If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.
Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Spoon into a pan and rewarm gently over low heat prior to indulging. Originally published November 8, 2012.
Recipe Testers' Reviews
The phrase “everything is better with bacon” can now be restated as “everything is better with bacon jam.” A brilliant idea. It’s hard to describe the taste—a little sweet, mostly savory, just an incredible blend of flavors. We tried this on a burger but it was even better on a fried egg sandwich. We ran out, but wanted to try it on a grilled cheese sandwich, too. My son said this is so good that it’d make a vegetarian convert into a carnivore.
You had me at “bacon.” I love that this bacon jam recipe is easy enough to make yet the end product is something you’re not going to find on the shelf at your local grocer.
Frying up all that bacon was a grease-spattering nightmare and keeping a household of bacon-loving fingers away from all that bacon while it awaited its jammy destiny was a chore. It took my recipe longer than 1 1/2 hours to reduce down to a jam-like consistency, and I kept second-guessing myself—is it thick and syrupy enough?
I spread it on some thickly sliced toasted bread and then perched a fried egg on top for a “breakfast for supper” meal and it was delicious, though I imagine it’d taste just as good if I were to spread it on a tennis shoe. After all, it’s bacon!
This jam was delicious on hamburgers. I didn’t miss my usual ketchup. It was easy to make, too. The smell was fantastic.
Note that 1 1/2 pounds of bacon equals two 12-ounce packages. This is the expensive ingredient here. My yield was closer to 2 cups and I only cooked it in the Crock-Pot for 3 1/2 hours. The liquid didn’t really become syrupy. It just cooked down and the bacon became a bit darker.
This jam was really delicious and relatively easy to make. We may have to have a jar of this in the refrigerator at all times. You never know when you may need some.
The finished product is really, really good. It was wonderful on burgers. It was wonderful spread on a brioche bun with fluffy scrambled eggs and grated aged Cheddar cheese. I’m betting that it’ll be equally as good on the hard-boiled egg, tomato, and arugula sandwich that we’ll have for lunch today.
This bacon jam is a great accompaniment to any burger. It’d also be good on a number of other sandwiches, for example, fried or scrambled egg, grilled cheese, BLT (instead of the B). It was definitely worth the effort to make it and I could’ve eaten it straight from the container.
I made it a day in advance and put it in the refrigerator. It was pretty firm when I took it out and still firm after sitting on the counter for awhile. Then I heated it in the microwave for about 20 seconds, which brought it to a nice, spreadable consistency.
A spoonful of bacon jam on a roast beef and Boursin sandwich is really quite heavenly! I recommend a rough chop on the onions as it all gets a whirl in the food processor in the end. I used my slow cooker as recommended. However, I finished cooking off the liquid on the stovetop. As an alternative, I think the jam could be cooked down in a heavy pot in the oven, like browning a roux.
Bacon jam makes everything taste great. I’ve used the jam on a burger, in a grilled cheese sandwich, on crackers, on toast. It would be perfect for an appetizer on toasted baguette slices or roasted potato slices with blue cheese and arugula. I’d recommend serving it at room temperature rather than right out of the fridge.
This recipe is absolutely a tease—the entire time it was cooking, the aroma wafting throughout the house made us all keep on looking at the clock, trying to figure out how to stay busy until it was done. Yet it was way too hard to resist, so from time to time we would go to the slow cooker and dip in for a little spoonful—you know, just to make sure it tasted good.
I followed all of the steps the recipe asked for, except that I made it in a small slow cooker, one that’s just 16 ounces, and it was absolutely perfect. The jam filled the cooker 3/4 of the way at the beginning and after 4 hours it had reduced to half full. I let the bacon jam cool and then I decided to skim just 1 tbsp of the fat from the top. We ate it this morning with crepes and confectioner’ sugar and it was absolutely wonderful! I will be making this more often, as I don’t think that the three jars I was able to fill will last long in this household.
The instant that I tasted this jam, the clouds parted, the sun began to shine, and all was good in my world. At this point, I've only eaten this on the skillet cheeseburger and I am concerned that this little jar may turn into a midnight snack or my next meal.
I cut the bacon in smaller pieces than suggested and I opted not to "process" the jam as the final step and instead left it chunky. I also split it among 2 skillets and added a dried chipotle chile pepper to 1 skillet. Whether a jam, a condiment, or a dessert, this stuff is GENIUS.
Bacon jam for the slow cooker? While that entire question may sound crazy, it actually works very well. The times for rendering the fat from the bacon and sautéing the onion and garlic are spot on. It was perfect. After a minute in the food processor it was a “jammy” consistency.
I had tasted the jam halfway through cooking and thought the onions might be overwhelming, but after the entire cooking time was finished, the flavor of the jam was amazing, a perfect balance of sweet and savory. Everyone who tried it had a wide-eyed, “Ooh, this is sooo good” look. On top of all this, I received the benefit of enjoying the aroma throughout my house during the cooking time. This will be fantastic on everything, whether sandwiches or chicken breasts or Brie. I can't wait to make some for my friends.
I would certainly do this bacon jam recipe again. I made this in a 4-quart Crock Pot. It took about 15 minutes to brown the bacon. I drained off all but 1 tablespoon of the drippings and sauteed the onions and garlic in it for 5 minutes. I added the rest of the ingredients, except for the bacon, and simmered it for 2 or 3 minutes. I added the bacon back in and stirred well before dumping it all in the slow cooker. I set the timer for 4 hours and cooked it with the top off. Even after all that time, it still had a soupy consistency.
I let the mixture completely cool and it was only slightly thicker, so I cooked it with the top off for another 4 hours and the consistency was much better. I think smaller slow cookers might shorten the overall time cooking. After cooling, it resembled a good chutney. As for taste, this condiment has a bacony, sweetly, salty taste with a slightly tart finish. A little goes a long way. I found it to be really nice with sharp Cheddar and it was great on a tomato sandwich.
This bacon jam, as far as I’m concerned, is one of the finest “new” inventions I’ve ever come across. It’s savory and sweet all at once, and a truly great addition to almost anything. My motto is—when in doubt, add bacon—so sheer curiosity regarding the title had me running for my frying pan.
Very little effort is required: chopping onions, bacon, and garlic, then sautéing and deglazing with the apple cider vinegar, and plunking in the brown sugar and maple syrup. I was intrigued with the addition of coffee, figuring that it would impart a richer, deeper flavor. This was all followed by a slow reduction that produced a syrupy liquid filled with bacon.
I used my favorite thick-cut, cherry wood–smoked, local Hudson Valley bacon. I always use it for everything though pricey, it’s just so much better. I did think that my bacon became a little crunchy and perhaps a little too candied by the end, which will possibly get me to try something a little fattier next time. I used the food processor for a coarse chop and came out with a great end product.
It works great on burgers or with chops, a bit of roast chicken, even as jam on toast with a fried egg added on top. I do believe there to be endless uses for a savory jam such as this. Because we all know everything is better with bacon!
I made this jam in my 5-quart slow cooker. Cooking the jam in the slow cooker worked just fine, but it did take longer to cook than the 3 1/2 to 4 hours indicated. It was more like 7 hours for me. This could be due to the fact that I was using an older slow cooker that cooks a bit lower than new ones do.
There are two things I did that weren’t in the instructions that made this recipe a little easier. The first was to bake the whole bacon pieces in the oven. I put it on a rimmed baking sheet fitted with a rack and baked it at 375°F for 20 to 25 minutes (start checking for doneness at 15 minutes). It still took 3 batches to get it all cooked, and probably wasn’t any faster than using a skillet, but it was more hands-off and a lot less mess.
The other thing I did was use an immersion blender to blend the cooked jam instead of transferring it to a food processor. You can just blend it up right in the pot or slow cooker, and with much easier cleanup than a food processor.
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How to Make Onion Bacon Jam
It all starts with the bacon for this recipe. In some recipes, I encourage you to bake the bacon ahead of time. But, in Onion Bacon Jam, you will be using the fat from the fried bacon to help caramelize the onions.
- Start by cooking the bacon in a medium saucepan until it is crispy.
- Set the bacon on a paper towel to cool, leaving about 4 tablespoons of fat in the pan. Once cooled, be sure to break it into 1-inch pieces to be added later.
- Add the onion and shallots to the pan and cook them on medium-low for about 15 minutes. For best results, make sure you have diced the onions as small as you can…that will help them blend into the jam a bit more.
- Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and pieces of the cooked bacon.
- Simmer this for about 7-10 minutes to let it thicken.
- Let the jam cool before transferring it to a jar.
Whether you call it Bacon Jam, Bacon Onion Relish, or Devil's Delight, this sweet, salty, bacon-y spread is outstandingly good. Crisp salty bacon is simmered for hours with onions, maple syrup, brown sugar, and a couple of secret ingredients to create a soft, spreadable jam that's divine on crackers, toast, crostini or bruschetta, fresh vegetables, pita bread, new potatoes. the list goes on and on!
- 1 1/2 pounds (680g) bacon
- 2 medium (283g) onions, peeled and thinly sliced
- 3 cloves garlic
- 1/4 cup (57g) cider vinegar
- 1/2 cup (106g) dark brown sugar
- 1/4 cup (85g) maple syrup
- 1/4 cup (85g) boiled cider
- 3/4 cup (170g) strong brewed coffee
- 2 dried bay leaves
- salt and pepper to taste
Slice the bacon into 1" slices and cook in a large skillet until well browned. Drain the fat and reserve the bacon.
Place the cooked bacon and all other ingredients into a 2 quart or larger crock pot. Cover and cook over high heat for 3 to 4 hours.
Remove the cooked jam from the crock pot, fish out the bay leaves, and carefully transfer to a food processor or blender. Pulse until the consistency is to your liking, a soft spreadable jam. You can leave the bacon in larger bits or pulse until very small, your choice.
If you find the jam too liquid for your taste, transfer to a small saucepan and cook over medium heat until the liquid has evaporated and the jam is thick and syrupy. Adjust the seasonings and serve warm.
Perfect your technique
Store airtight in the refrigerator for up to 2 weeks. Warm in the microwave before serving.
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use) add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Bacon Jam (a.k.a. Ooh Mommy! Jam)
Salty, sweet, meaty, and pure umami (or “Ooh Mommy!”), this is going to make you rethink breakfast. Smoky with bacon flavor, tinged with coffee and maple syrup, this spread transforms toast or sandwiches with very little effort.
- 3 pounds Bacon
- 4 whole Large Yellow Onions, Peeled And Thinly Sliced
- 8 cloves Garlic, Smashed And Peeled
- 1 cup Cider Vinegar
- 1 cup Packed Light Brown Sugar
- 1-½ cup Very Strong Brewed Black Coffee
- ½ cups Pure Maple Syrup
- 1 teaspoon Freshly Ground Black Pepper
Cut the bacon slices into 1-inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid. (Save the bacon drippings in the refrigerator. That’s too much flavor to trash!)
Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low.
Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.
Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for 5 minutes.
Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.
Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.
To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.
How to Store Bacon
How to Freeze Bacon
How to Freeze Pork
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.