Bacon Jam Recipe
Bacon jam is a relatively modern culinary creation that gained popularity in the 2000s when artisan food trends surged. The recipe's origins are often credited to food trucks and small-batch makers who experimented with bacon as a way to create bold flavors. While the concept may sound American, it draws inspiration from French confit techniques, where meats are cooked slowly in fat.
Equipment
- Large skillet or frying pan
- Slotted spoon
- Medium saucepan
- Wooden spoon
- Blender or food processor (optional for smoother consistency)
- Airtight jar for storage
Ingredients
- 1 pound (450g) of thick-cut bacon
- 2 large onions, finely diced
- 3 garlic cloves, minced
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
- 1/2 cup brewed coffee (optional, but enhances flavor depth)
- 1/2 teaspoon chili flakes (optional for heat)
- Salt and pepper to taste
Instructions
- Cut the bacon into small, bite-sized pieces.
- In a large skillet, cook the bacon over medium heat until crispy, stirring occasionally. This should take about 10–12 minutes.
- Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. Leave about 2 tablespoons of bacon fat in the pan.
- Add the diced onions to the skillet with the reserved bacon fat.
- Cook over medium heat, stirring occasionally, until the onions become soft and caramelized (about 10–15 minutes).
- Stir in the minced garlic and chili flakes, cooking for an additional minute until fragrant.
- Return the cooked bacon to the skillet with the onions.
- Add the brown sugar, maple syrup, apple cider vinegar, and brewed coffee (if using).
- Stir well and bring the mixture to a simmer.
- Reduce the heat to low and cook for 20–25 minutes, stirring occasionally, until the mixture thickens and takes on a jam-like consistency.
- For a smoother texture, transfer the mixture to a food processor or blender and pulse until your desired consistency is achieved. Alternatively, leave it chunky for a more rustic feel.
- Let the bacon jam cool completely.
- Transfer it to an airtight jar and refrigerate for up to 2 weeks.
- Serve at room temperature as a spread, topping, or dip.