Bacon Jam Recipe

Recipe Category: Dip

Bacon Jam Recipe

Ingredients

Makes ABOUT 2 1/2 CUPS

  • 1 1/2 pounds bacon, cut crosswise into 1-inch pieces, at room temperature
  • 2 tsps. unsalted butter
  • 1 large sweet onion, peeled and cut into 1/8-inch dice (about 1 1/2 cups)
  • 2 tsps. minced garlic
  • 1/4 cup apple cider vinegar
  • 1/4 cup muscovado sugar (or use dark brown)
  • 3 tbsps. maple syrup
  • 3 tbsps. bourbon (optional)
  • 1/4 tsp ground allspice
  • 1 tsp chopped fresh thyme
  • 1/2 tsp finely ground black pepper
  • 1 tbsp extra-virgin olive oil

Method

  1. Line a large baking sheet with 2 layers of paper towels and set aside
  2. Add the bacon to a large skillet or use a 5 to 6 qt cast-iron Dutch oven and heat over low
  3. Cook the bacon, turning as needed, until the fat is rendered and the bacon is lightly browned all over, about 12-15 minutes
  4. Use tongs to transfer the bacon to the baking sheet to drain
  5. Allow to cool slightly
  6. Finely chop bacon (or transfer the bacon to a food processor and process until crumbled)
  7. Set aside
  8. Pour off all but about 1 tbsp of bacon fat from the pan.
  9. Discard the remaining fat or reserve for another use.
  10. Add the butter and heat until melted, about 1 minute.
  11. Add the onion to the pan and cook over medium heat, stirring often, until translucent, about 7-10 minutes.
  12. Add the garlic and cook for 30 seconds longer.
  13. Add 1/2 cup water, vinegar, muscovado sugar, maple syrup, bourbon (if using), allspice, thyme and black pepper, and bring to a boil.
  14. Lower to a simmer and cook, stirring and scraping up any browned bits, for 2 minutes.
  15. Add the bacon and stir to combine
  16. Cook uncovered, stirring often, until the liquid is almost completely evaporated and the mixture is brown and has a jam-like consistency, about 13-15 minutes
  17. Remove from the heat and stir in the olive oil
  18. Allow the bacon mixture to cool slightly
  19. Spoon the mixture into a sealable container and refrigerate for up to 4 weeks
  20. Serve at room temperature or transfer to a pan and rewarm gently over low heat if desired prior to serving

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