Bacon Jam Recipe. Sweet, salty and savory with brown sugar. Spread on crackers, bruschetta, baked brie or top baked potatoes or grilled meat! So versatile, and so yummy.
- 2 pounds bacon, raw, chopped
- 2 teaspoons butter
- 2 large yellow onions, diced
- 1 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 pinch cayenne pepper
- 1/2 cup water
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- Add chopped bacon to a large pot (I used a dutch oven). Cook on medium heat for 15-20 minutes until the bacon starts to get crispy, and the fat is foaming.
- Drain bacon using a colander placed over a bowl. Save the drained fat.
- Add 2 teaspoons of bacon fat and butter to pot and return to medium heat. Add onion and salt, then saute for about 10 minutes, stirring frequently.
- While onions saute, add cooled bacon to a cutting board, and run through with a chef’s knife to reduce the size even further.
- To onion mixture, add brown sugar, apple cider vinegar, dried thyme, black pepper and pinch of cayenne. Add bacon back in to pot and stir.
- Add water and cook for 10-15 minutes until the mixture is “brick-brown” in color and thick.
- Add olive oil and balsamic vinegar, stir well.
- This is best served slightly warm.
- This recipe yields 1.5 pints. I recommend packaging in small half pint jars.
- If the jam seems dry after all steps are completed, add another 1/2 cup of water and continue to simmer. It should have the consistency of a relish when all is said and done. It won’t be thick like a grape jam, but should certainly have some liquid to it.