Bacon jam is both sweet and savory and gooey and sticky and there’s lots of fun ways to use this stuff. You can spread it, slather it or slap it on an type of fresh baguette for a quick appetizer, use it as a topping for a burger or even as a base for a pizza with caramelized onions and Gruyere cheese.
How did you spread your bacon jam?
For this bacon jam recipe I used a slow-cooker, but you can certainly do this on the stove on the lowest heat you can manage.
Here’s what you’ll need…
- 1 1/2 pounds sliced bacon of your choice, cut into 1-inch pieces
- 1 large sweet onion, diced
- 1 small jalapeno, or pepper of your choice, diced
- 3 garlic cloves, peeled
- 1/2 cup balsamic vinegar
- 1/2 cup packed dark brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee, any type
- 1/2 cup bourbon
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
*If you don’t want it spicy, omit the peppers
Cook your bacon in a large skillet over medium-high heat until just brown. Remove from pan and drain on paper towels. Discard bacon grease, but keep about 1 TBS. Saute onions, garlic and jalapeno in bacon grease until the onions are translucent. Add the vinegar, sugar, maple syrup, bourbon and brewed coffee and bring to a boil as you stir. Add the bacon, cayenne and cinnamon until well combined. Transfer mixture to a slow-cooker and cook on high for 4-6 hours. You are looking for the liquid to almost disappear and the consistency to be sticky. Transfer to a blender or food processor and pulse until coarsely chopped. It will last in the refrigerator, tightly covered, for up to 4 weeks.
Can be used cold, fresh from the fridge or warmed up and spread however your little bacon-loving heart desires.