Bacon Jam

[Christopher]

Homemade Bacon Jam | The Feed

[Highly Favoured]

Wish I could see the recipe without having to log into the site. Sounds like there is sugar and coffee involved.

[Kenneth]

Yum...

[FLAME]

Sounds like bacon and jam on toast

[Kenneth]

Okay, now I'm wanting some bacon...

[Christopher]

An old friend of mine is a pastry chef. She posted it on her Facebook page and said it was awesome. I've never known her to be wrong about food.

[happysandyh]

I belong to a 'canning' group on facebook and I've seen them talking about this. Several of them have made it and canned it and they declare it is wonderful!

[Lista]

it just looks disgusting...and to be honest, I'd rather continue to think it's disgusting rather than trying it, and adding more fat to my toast.

[MarieAnne]

Oh come now Lista..YOU KNOW you want to. Just think....all that bacony goodness.
I will have to let my daughter know about this. She loves all things bacon.

[MarieAnne]

because I am a sweetie

Homemade Bacon Jam

Bacon always makes everything better.
By Mari Levine | May 11, 2011

• Article
• Comments

• Print
• Email
• Tweet

Makes about 1½ cups
Bacon jam is best served at room temperature. It can be stored in the refrigerator for 2 weeks, or frozen in an airtight container for up to 1 month.
1 pound thick-cut smoked bacon, cut into 1-inch pieces
1 large onion, sliced thin
5 garlic cloves, minced
1 shallot, minced
¾ cup coffee
½ cup water
⅓ cup apple cider vinegar
⅓ cup maple syrup
2 tablespoons brown sugar
1 tablespoon honey
1 teaspoon allspice
1 teaspoon chili powder
1. Add bacon to large Dutch oven and cook over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving rendered fat in pot.
2. Return pot to medium heat, add onion, garlic, and shallot, and cook, stirring occasionally, until onion is translucent, about 10 minutes. Return bacon to pot, and stir in coffee, water, vinegar, maple syrup, sugar, honey, allspice, and chili powder. Bring to simmer and cook, stirring occasionally to prevent scorching, until mixture achieves jammy consistency, about 1 ½ hours.
3. Remove from heat and allow mixture to cool for 15 minutes. Once cool, use slotted spoon to transfer mixture to food processor, leaving behind excess fat. Pulse until finely chopped, about 5 pulses, or until mixture has reached desired consistency. Serve immediately or refrigerate for up to 2 weeks.