Smokey Bacon Jam


Introduction: Smokey Bacon Jam

One of the best things I have done with bacon.  This "jam" can be used on toast in the morning, spread on appetizer cheese (manchego is the best), or replace this for actual bacon on a burger!!!

Step 1: The Ingredients

2 pounds smoked bacon (or use regular bacon and liquid smoke)
8 cloves garlic, chopped
2 medium brown onion sliced
6 tablespoons brown sugar
Tabasco sauce (according to taste)
2 cups coffee
1/2 cup apple cider vinegar
1/2 cup maple syrup
Honey (according to taste)
 Black pepper to taste
* extra water

This recipe will produce 2 10 ounce jars

Step 2: Cooking the Bacon Down

In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.  I did my cooking outside on my BBQ's sideburner to not fill the house COMPLETELY with bacon smell.  The wife was happy.

Step 3: Fry the Veggies

Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

Step 4: Putting Everything Together

Cut the bacon into 1 inch pieces before putting the bacon, onion and garlic into a heavy based cast iron pot.  Add the rest of the ingredients except for the water.  Simmer for 4.5 hours.  Add 1/4 of a cup of water every 25-30 minutes if the liquid reduces too fast.  Stir the pot at this time too if you don't need to add water.

Step 5: Refining Process

Using a wire strainer I place the entire mixture to drain any liquid and cool.  Let it set there for 20-25 minutes.  Place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.  I add honey to sweeten it up a tad.

This step is additional but I find it works just a little more.

Line a strainer with cheesecloth and add the bacon jam from the food processor.  Let it sit there for 20-25 minutes.

Step 6: "Preserving"

I say this loosely.  You are NOT going to preserve this but you want to put your new bacon jam in a glass jar.  I placed one in fridge for later and I have one out to eat.

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    7 Discussions

    I made a batch of similar jam a while ago. It lasts well in the fridge, well enough that you handily beat me to the Instructable (although I started with 5 pounds of bacon). Good work. I heartily second the burger application. It is also delicious on a breakfast sandwich, with a fried egg, on an English muffin, or mixed with a dab of mayo and vineger to make salad dressing. Nothing makes a salad unhealthy so quickly. Ooh, and on egg salad sandwiches, and anything else you put it on. People either love it or hate it, though.

    1 reply

    Thanks for the response...I tried your suggestion with the mayo/vinegar for a salad are true my friend. Gave away the second jar of bacon jam to my parents, they had some people over, I received the jar the next day!!

    I think it would be wiser to store both in the frdge, because there IS meat in it, & even tho salt & sugar are preservative, I think it would be healthier....

    1 reply

    come on, now! what about this recipe suggests they are worried about the health of it?

    I'm watching an episode of "Eat St" on Cooking TV channel, and one of the trucks they were showing serves homemade bacon jam. Their recipe is very similar to yours, though they add balsamic vinegar to the mix. It strikes met that that would add a delicious tang to the flavor.

    I'm wondering if it wouldn't be nice with some cream cheese and stuffed inside squash / pumpkin blossoms then flash fried.....hmmmmmm