zenbelly

recipes for real life, safer skincare, clean crafted wine

Bacon. Jam.

by 29 Comments

If I were you, I wouldn’t be reading any kind of bloggy introduction to a post with the title of Bacon Jam. I’d be skipping to the recipe.

I won’t bore you with one.

 

bacon jam

Bacon Jam

(makes about 2 cups)

1 pound nitrate / nitrate free bacon, roughly chopped  (this is a good time to use the less expensive end cuts)
1 onion, diced
1/4 cup apple cider vinegar
1/3 cup maple syrup
3/4 cup brewed coffee

  • Preheat your oven to 300˚
  • In a medium dutch oven, brown the bacon on medium low heat until it is nice and brown and has rendered it’s fat, about 20 minutes
  • Remove the bacon from the pot with a slotted spoon and leave about 1 tablespoon of fat in the pan. (Reserve the remainder for another use)
  • Add the onion to the pot and sauté until it is golden brown and softened, about 10 minutes.
  • Add the apple cider vinegar, maple syrup, coffee, and bacon. Bring to a simmer.
  • Place the pot, in the oven and cook, covered, for 1 hour. 
  • Carefully remove the pot and give the contents a stir. Return it to the oven, checking every 20-30 minutes, until the liquid has thickened to a syrupy consistency. Keep in mind that it will thicken as it cools so you want it to be a little loose. 
  • Allow to cool for 15-20 minutes.
  • Transfer to a food processor and pulse 6-8 times or until it has reached an even consistency, not quite pureed, but without large chunks.
  • Store in glass jars and refrigerate. It should keep for a good 2 weeks.

What to do with your magical bacon jam?

(You mean aside from eating it with a spoon?)

  • Make BLT bites: Spoon a teaspoon or so of bacon jam onto an endive leaf or a gluten-free cracker, and top with a halved cherry tomato and baby arugula leaf.
  • Spoon it onto some Grain-Free Everything Crackers for a simple afternoon snack.
  • Warm it up and serve it on vanilla bean ice cream. Bacon for dessert!
  • Fold it into scrambled eggs, or add it to an omelette or frittata.
  • Top a burger with bacon jam and slices of tomato and avocado for an epic BLT burger.
  • If you really want to impress your friends, add it to the charcuterie platter at your swanky cocktail party with other patés and spreads.
  • Make a large batch and give it as gifts for those hard to shop for friends and family.

All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.

you might also like:

hot cocoa & marshmallows

Comments

  2. Why why why don’t you have a “pin it” button for me? I’m in the tub with my iPad and most disparate to pin this surely amazing recipe. You’re killing me!
    Just bought bacon ends today. Making this first thing in the morning!
    Beautiful! Thank you! !

    Reply

    • Thanks for reminding me, Sam. Last time I checked, there was no pinterest button that worked with WordPress blogs. They were supposedly working on it… Do you know something I don’t? I would love to have the Pin It button next to the facebook and twitter buttons, but can’t seem to figure it out. I’m way better at figuring things out in the kitchen than on the computer! :\

      Reply

  4. I was delighted to try this bacon jam recently and would love to give it as a holiday gift. Question on refrigeration and shelf life. Can the jam be shipped within a day or so of canning & still be edible in 2-3 days or is it best mailed with dry ice? Thank you!

    Reply

    • Alicia,
      Unfortunately, I have almost zero experience with actual canning, the kind that makes food shelf stable. I would assume, though, that if you put the jam in a jar while it’s hot and it seals, it should be good to go. I’ll try to find a definitive answer to that, and get back to you!

      Reply

    • Yes! I have zero skills when it comes to canning so haven’t attempted it. Let me know how it goes! It definitely makes a great gift.

      Reply

      • Since it isn’t acidic like fruit is, botulin spores can survive in it at regular (water bath) canning temps. To preserve it on the shelf you have to use a pressure canner. Otherwise, freeze it and then defrost and use it up! 🙂

  6. So I decided to make this as well for my paleo dinner club. Thought it would be a nice addition to my first course, which is country pate and paleo raisin & rosemary crackers. Made it tonight and of course had to test it out. Bacon jam…bacon crack! I’m eating some on some sliced apple and plan to serve sliced pears with it on Saturday. I’ll use less maple next time as my bacon (I got the uncured ends from TJ’s) already had sugar so I find it a little too sweet for my taste (at least in the large quantities I’m eating right now, lol), but seriously, this stuff is delicious!

    Reply

      • You’d need to add something for liquid. The coffee does add flavor as well as liquid, so I’m not sure what the best alternative would be. Maybe chicory? Or maybe water and a bit of coconut aminos? I really can’t say for sure without trying it, but let me know if you try a substitute how it turns out!

    • I would just 4x the ingredients and maybe cook it for longer, since the liquid will be more. Let it cook a bit longer stove-top to get it reduced a bit more. Hope that helps! are you making it for Holiday gifts?

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Privacy Policy

CLOSE
CLOSE