Bacon Jam

Bob Correll

TVWBB 1-Star Olympian
Just got this recipe from King Arthur Flour, haven't tried it yet.

----------Bacon Jam-------------
1 1/2 pounds bacon
2 medium onions, peeled and thinly sliced
3 cloves garlic
1/4 cup cider vinegar
1/2 cup dark brown sugar
1/4 cup maple syrup
1/4 cup boiled cider
3/4 cup strong brewed coffee
2 dried bay leaves
salt and pepper to taste
1) Slice the bacon into 1" slices and cook in a large skillet until well browned. Drain the fat and reserve the bacon.
2) 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.
3) 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.
4) 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.
5) Store airtight in the refrigerator for up to 2 weeks. Warm in the microwave before serving.
Yield: 2 cups jam.

Here's a slow cooker method from Martha Stewart.

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.


TVWBB Super Fan
Have you made this yet? I've made two different batches and it is great, maybe only just a tad bit too sweet. I'm going to cut back on the brown sugar a little and it should be perfect.

I always process mine to a very uniform consistency. I prefer not to have larger bacon chunks and more of a smooth spread. It is wonderful on a burger or anywhere that bacon is used. Even as a topping on cookie dough ice cream...... Haha.

Len Dennis

TVWBB Diamond Member

Over 5 years have passed. Results?

I recently had a version at a burger joint. I'M HOOKED IT WAS SOOOOO GOOD :D
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