Yes, you heard that right. Bacon. Jam. This idea came to me like, in a fever dream, and I did some research and looked at a bunch of recipes and came up with this small batch version, which can of course be doubled if you need more. I put mine in mason jars and store it in the fridge and then add it to EVERYTHING. Pasta, sandwiches, soups, hamburgers, it is so versatile. Use your imagination and let me know what you use this on in the comments!!
Here are a few of my favorite recipes to make with this bacon jam:
Granny’s Cornbread Pancakes
Bacon Jam Grilled Cheese
what you need:
- 1 package bacon you don’t need anything fancy, just the basic package of thin bacon
- 2 T reserved bacon fat
- 1 yellow onion, diced
- 1 T butter
- 1/4 cup brown sugar
- 1 tsp pepper
- 3 tsp red wine vinegar
- 1 tsp salt
- 1 tsp thyme, chopped fresh is preferred but dried is fine
- 1/4 cup water
- 1 tsp maple syrup
- 1 tsp balsamic vinegar
- pinch of cayenne pepper
- 1 tsp olive oil
- special equipment needed: food processor, dutch oven, colander
what you need to do:
- Heat a dutch oven or large nonstick pot over medium-high heat. You will need the lid!
- Once the pot is hot, put your bacon in, and cook (stirring occasionally) for about 10 minutes or until the bacon is cooked and it’s all yummy and foamy.
- Remove pot from heat.
- Place a colander over a medium bowl and pour the bacon and the fat in to drain the fat into the bowl. KEEP THE FAT. (I put my leftover fat into tupperware, keep it in the fridge, and use it to fry everything!)
- Return the pot to the heat on medium- low and add the 2 T of bacon fat, butter, onions, and salt.
- Cook the onions for about 10 minutes, or until they are soft and translucent. Stir frequently.
- While the onions are cooking, chop up your bacon into small pieces.
- Once the onions are done, add your chopped bacon, brown sugar, pepper, cayenne pepper, red wine vinegar, water, and thyme. Stir to combine.
- Put on your lid, and cook on LOW for about 10 minutes, stirring periodically.
- Add maple syrup, stir to combine.
- Cook another 15 – 20 minutes, or until the consistency is super jammy and thick. (picture on left is after initial 10 minutes, picture on right is when it is ready)
- Remove from heat. Add balsamic vinegar and olive oil. Stir to combine.
- Let it cool for about 10 minutes in the pot.
- Add mixture to your food processor.
- IMPORTANT: When you put the lid on your food processor make sure to remove the little plastic piece that goes into the shoot because you need to be able to allow the heat to escape or when you open it, it will explode all over you and that WILL HURT.
- Pulse in the food processor about 3 times in 5 second increments, or until the bacon and onions have been chopped up pretty finely.
- Scoop out and put into airtight containers (I use mason jars) and store in the fridge!
