Bacon Jam has been going around the blog world for some time now, and I couldn't resist making a batch.
After looking at several recipes, I noticed the same ingredients were used, and some people added their own flair. I decided to go with these ingredients bacon, onion, garlic, balsamic vinegar, brown sugar, maple syrup and to add some kick, I added red pepper flakes. Simple ingredients, but when you combine them together, you get these amazingly humble rich flavors.
Bacon Jam is really easy to make and will keep in the refrigerator a long time. I am on my second batch, and I can't stop thinking about things to put it on. This Bacon Jam is a great spread on toast or biscuits for breakfast. It goes great on sandwiches or burgers. The possibilities are endless. Enjoy!
- 1 1/2 pounds lean bacon, cut in 1 inch pieces
- 1/2 red onion, chopped
- 1 tablespoon minced garlic
- 1/2 cup brown sugar
- 1/2 cup brewed coffee (or instant coffee diluted to make 1/2 cup)
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon grainy mustard
- 1/2 teaspoon red pepper flakes
In a large cast iron skillet, brown bacon. When bacon is done and not to crisp transfer to a paper towel lined dish with a slotted spoon. Remove the bacon from the paper towel and place on another clean paper towel to absorb more of bacon grease.
Pour off bacon grease and reserve 1 tablespoon.
Add onion to reserved grease and saute for about 5 minutes or until onions are limp.
Add garlic and stir in with the cooked onions.
Add Vinegar and deglaze pan.
Add brown sugar, coffee, maple syrup, vinegar, mustard, and bacon.
Reduce heat and simmer stirring occasionally for 1-2 hours until thickens like a jelly consistency.
Add red pepper flakes and stir until combined. Store in refrigerator until all is used. Will keep in the refrigerator for up to 4 weeks.
This recipe can be seen at these linky parties here! Also, this recipe and others can be seen at Cedar Hill Farmhouse, Weekend Potluck, Savy Southern Style, Have a Daily Cup of Mrs. Olson, Be Inspired,