If you’re looking to treat your friends and family (and maybe yourself) with an interesting gift, cook up batch of bacon jam! The recipe for this savory spread is made with simple ingredients that come together in a mouth-watering affair. Try spreading the jam over toast, and cracking the yolk of a fried egg over the top for a memorable breakfast experience.
• 1 1/2 lbs. bacon, cut into 1-inch strips
• 2 large yellow onions, thinly sliced
• 4 cloves garlic (I used a whole head), crushed
• 1/2 cup cider vinegar
• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 3/4 cup very strongly brewed black coffee
• 1 teaspoon freshly ground black pepper
Toss the sliced bacon into a dutch oven or heavy-bottomed pot over medium-high heat. Cook until the bacon browns, then turn off the heat, and transfer the bacon with a slotted spoon to a paper towel-lined plate.
Note: Instead of dumping out the excess bacon fat, pour all but 2 tablespoons into a jar to store in the refrigerator for later use.
Reheat the pot, and add the onions. Cook, stirring occasionally, until translucent. Add the garlic and cook for another minute. Add the rest of the ingredients, and turn up the heat. Allow the mixture to boil, stirring the whole time, for about two minutes. Then turn the heat down to medium-low, add the bacon back in, and simmer until the mixture cooks down and the liquid has thickened into a syrup.
Turn off the heat, and let the mixture cool for about ten minutes. Pour into a food processor, and pulse a few times until the mixture becomes a spreadable consistency. Funnel the mixture into jars, and store in the refrigerator for up to one month.
Source: Foodie with Family
I packaged my bacon jam in half-pint jars, and cut circles out of paper that were 6″ in diameter to cover and decorate the lids. I secured the butcher paper with some twine, and attached my label to the top. My tags and labels are the color deep red in the style French Market.
- Hang Tags • I chose the “French Market” style in Deep Red.
- Circle Labels • I chose the “French Market” style in Deep Red.
My daughter and I were discussing bacon jam and wondered what to do to make it good for shelf life. If you could help we would appreciate this.
Unfortunately, the National Center for Home Food Preservation states that “there are no safe options for canning [meats] in a boiling water canner.” You might be able to use a pressure canner to bring the temperature high enough for shelf stability, but I haven’t been able to find a certified recipe or statement to verify that fact. I think refrigeration might be your only safe option.
I hope that helps,