Bacon Jam

PSA: Making jam doesn't always involve cooking down seasonal fruit. Sometimes it involves caramelizing onions and shallots in bacon fat, maple syrup, and brown sugar for a sweet and savory spread that tastes incredible with cheese (and just about everything). You can probably find jarred artisanal bacon jam at a specialty store, but it's crazy easy to make your own. Whether you need a homemade food gift or the perfect last-minute addition to your charcuterie board, keep reading on below for everything you need to know:

What People Are Saying:
"Super easy and was a total hit. I had some leftover homemade bread and used the jam coupled with a Parmesan/Asiago cheese spread to make an awesome bruschetta. Now will be a mainstay!" - Puce

How To Make Bacon Jam

INGREDIENTS

• Bacon: I recommend chopping the bacon into 1” pieces before cooking so that it cooks faster. If you prefer turkey bacon over pork, that’s also fine.
• Onion & Shallot: I chose a yellow onion, but feel free to use what you have on hand. If you’re not a fan of onions, then omit them. You want both the onion and the shallots to be chopped very finely so that they cook and caramelize quickly in the pan.
• Garlic: Let’s be real—garlic makes everything better. I recommend not adding in the garlic until after the onions and shallots are caramelized so that it doesn’t burn.
• Brown Sugar & Maple Syrup: Brown sugar and maple syrup adds that necessary sweetness that contrasts the smoky bacon.
• Apple Cider Vinegar: Apple cider vinegar adds some necessary acidity to this bacon jam. Switching up the vinegar is not a problem. Whether you choose white wine vinegar, balsamic, white balsamic, or sherry, make sure you adjust and balance sweetness.
  
• Chili Powder: A little bit of chili powder adds some spice that prevents this bacon jam from being too sweet; feel free to add more if you want more heat.

STEP-BY-STEP INSTRUCTIONS

After your bacon is chopped into 1" pieces, add it to a saucepan over medium heat. Cook your bacon until crispy, but don't go overboard—too-crispy bacon will make your jam taste burnt. Once done, transfer the bacon to a paper-towel lined plate.

Reduce the heat to medium-low, and add your chopped onion and shallots to the same pan you cooked your bacon in. Don't wipe your pan! Cooking your onions and shallots in the bacon fat is key to a killer bacon jam flavor. Cook until the onions are caramelized—this should take around 15 minutes.

Then, add your garlic, brown sugar, maple syrup, vinegar, chili powder, and bacon back into the pan. Cook until the liquid has reduced, and the mixture is thick and deliciously jammy.

Once your mixture has turned into a jam texture, turn off the heat and let it cool. Once cool, transfer to a jar. From there, you can serve however you like! On a burger or a cheese plate are classic choices, but I love it spooned on top of crostini as well.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Should it be enjoyed warm or cold? You tell us… does cold bacon taste good to you? If it does, then eat it cold. Personally, I think each component tastes best when it’s warm.
• Can you "can" bacon jam? Don’t be confused by the name. Although this condiment is portrayed as a jam, canning acidic foods is highly risky and should be avoided. It’s so good that you won’t be able to keep it around for long anyways.

How To Serve Bacon Jam

There are endless opportunities for serving bacon jam. Add it to your grilled cheese, pile it on top of a burger, spoon it on top of crostini, or serve it alongside cheese on your charcuterie board.

Storage

Let the jam cool completely after cooking, then transfer to a jar and refrigerate. Although bacon fat may help preserve the shelf life of this jam, I recommend eating it within 5 to 7 days. If you prefer this jam warm, you should only reheat portions of the jam one time after it’s been made.