Bacon jam is a sweet, savory, and salty jam made with thick slow-cooked bacon, maple bourbon, brown sugar, and a few other mouthwatering ingredients. Use it as a spread, a dip, and a topping!
¼cuppacked light brown sugar(dark brown sugar will also work)
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Instructions
Add the bacon to a large skillet and brown until it is crispy, but not burned. Remove to a paper towel to drain. Reserve bacon grease.
Return skillet to burner over low heat and add 2 tablespoons of bacon grease back to the skillet. Add chopped onion and cook on low heat for about 15 minutes, until onion softens and is translucent. This method of slow cooking allows the onions to begin to caramelize and release some of the natural sugars that are present.
Add the apple cider vinegar, bourbon, coffee, balsamic vinegar, maple syrup and brown sugar to the skillet. Stir to combine. Increase heat to medium, bring to a simmer, reduce heat back to low and continue to cook for 15 minutes, stirring occasionally.
While the liquids are cooking, chop the bacon into small pieces.
After liquids have cooked for 15 minutes and begun to thicken slightly, add the bacon back into the skillet and simmer on low for another 15 minutes until thick and bubbly.
If you like your bacon jam to be a smoother, carefully add it to a food processor or blender and pulse it until it reaches desired consistency.
Notes
If desired, save the additional bacon grease in case the jam needs a little extra liquid.
Serving Suggestions: Bacon jam makes a great topping for breakfast sandwiches, eggs, waffles and pancakes, and can be served as an appetizer with cheese and crackers. It's also great on a burger or a BLT.
Storage: Refrigerate in a jar or airtight container for up to 4 weeks.
Reheating: Bacon jam spreads better when it is warm.We recommend only reheating what you plan to use, so that you're not repeatedly heating and cooling it. Place in a microwave safe container and reheat in 30 second intervals in the microwave, stirring each time, until warm. You can also reheat over low heat in a skillet or sauce pan on the stove.