Sunday, February 6, 2011

Bacon Jam

Bacon. Jam.

So easy to make and so addictively delicious, you'd be a fool to pass this one by. I know because I almost did. It's been making "the rounds" on food blogs. And I watched all my friends make it - Rebecca, Krysta, Amy, Blythe, Paula (pictured on Facebook) - before I finally gave in and made a batch for myself.

And now I mourn the weeks I lost to bacon jam-less-ness.

Make it. Make it now. You will not regret it.

Bacon Jam


3 pounds bacon
4 yellow onions, thinly sliced
8 cloves garlic, smashed with the side of a knife and peeled
1 cup light brown sugar
1 cup apple cider vinegar
1/2 cup pure maple syrup
12 ounces very strong brewed black coffee
1 teaspoon freshly ground black pepper


Cut the bacon slices into one inch strips.

Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned.

Use a slotted spoon to transfer the bacon to a paper-towel lined plate.

Drain off all but 2 tablespoons of the bacon drippings (save the rest in a jar for another use, you don't want to get rid of it!).

Place the Dutch oven back over medium-high heat and add the onions and garlic.

Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent.

Add the remaining ingredients.

Turn the heat to high and bring mixture to a boil, stirring frequently.

Boil hard for 2 minutes, then stir the bacon into the pot.

Reduce heat to low. Simmer, uncovered, stirring occasionally, until the onions are ultra soft and the liquid is thick and syrupy. At a bubbly simmer, this took about 3 hours for me.

About halfway through...

Almost there...

This is what you want. The liquid is almost gone and it's nice and thick.

Once it is done simmering, remove the dutch oven from the heat and let stand for 5 minutes. Transfer the mixture to a food processor and pulse until it is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid.

Serve on fresh baked bread with a runny egg.

Or on a burger... or a sandwich with avocado and turkey... or a pulled pork sandwich... or...


Sweet, peppery, spreadable bacon... do I really need to say more?!


Amy said...

"And now I mourn the weeks I lost to bacon jam-less-ness." LOL.

Of course you love it. Of course.

Great step-by-step again. And yours also has that deep gorgeous hue mine did not achieve. Whimper whimper.

Melissa said...

Amy thanks! And honestly I think it might be because you omitted the maple syrup. 'Cause I used light brown sugar too. Still tasted awesome though, right?? That's all that matters.

Elliott said...

I am ready to weep with delight at this. I am moved by the glory that is bacon jam.

Elliott said...

And it just dawned on me. I actually have three pounds of bacon at home!

Melissa said...

Dude, really?? I never have bacon at home. Not even a pound. GO FOR IT! You will love this...

Pam said...

A.M.A.Z.I.N.G!!!! I want this NOW!!!

Melissa said...

I'm laughing over here, Pam hehehe... I don't think I've ever seen you yell like that before. :P Hope you try it!

Elliott said...

There is always bacon in my house. A home without bacon is like a day without sunshine.

I'm actually modifying this in my head already, eliminating the onion and garlic, adding apples, and spreading this inside homemade cinnamon rolls.


Pamela said...

that stuff makes me the teensiest bit hot.

Melissa said...

Oh I know, Pamela. :D

Harmony said...

Ummm, how is it that I hadn't found you and fallen madly in love with you until now? Looks husband is going to love this!

Melissa said...

Well, welcome welcome anyway. I know you. I see you on FOLOTD Facebooks and bloggies and whatnot. Glad you came over to visit!

~Rosanne said...

This looks really good and a great way to add a ton of flavor without frying the bacon every day.

~Rosanne said...

How long does it keep?

Melissa said...

Rosanne - It does add a ton of flavor, but I will also add that it's sweeter than some people like, in terms of subbing it for bacon. And I would say it will keep in the refrigerator for about a month, maybe a tad less (also, I prefer to reheat portions before using).