This bacon jam recipe creates a spread that’s smoky, salty, a little spicy, and good on literally anything. Wait…yup, anything.
Let’s be honest. Bacon is awesome. Breakfast? Doesn’t even need explanation. Lunch? How about a BLT? And dinner? I’ll take extra bacon on my cheeseburger please. The real question is how to fit more bacon into every day. I bring you: bacon jam.
Trust me, the photographs do not do this one justice. It’s tough to capture the delicious nature of something that’s basically just…well…brown…but I promise it tastes like happiness.
This recipe takes a bit of time, but it’s worth it. You get a spicy, savory spread that is great on crackers, eggs, sandwiches, biscuits, biscuit sandwiches, or pretty much anything else. To be honest, I feel like jam is a bit misleading. There’s no sugar added, and it’s not sweet at all. You can adjust the spiciness by playing with the number of chipotle peppers you add. Two is about right for me, but my tolerance for heat is not particularly high.
When you’re making this recipe, you don’t need to hover over the pot/pan. Just keep the heat low, give it a stir every 10 minutes or so, and add water as needed to make sure it doesn’t burn. You don’t want the bacon jam to be the consistency of standard jam, instead, it should be a bit dryer. When you put it in the food processor, you’ll end up with something that clumps together, but doesn’t run.
We recently used bacon jam as a condiment with the Pretzel Crusted Chicken Bites. Delicious. We also had a big dinner party last weekend and put it out with the charcuterie. Worked well with cheese and crackers, and it provides a nice juxtaposition with something like apricot-rosemary jam. Something to be said for the salty sweet combination.
And coming up later this week…see the picture below for a hint on what we’ll be serving this on/in/with next. Oh yes. Soooooon.
Hope this tasty addition finds its way into your refrigerator and your Super Bowl party. In the meantime, make sure to get your daily recommended allowance of bacon (that’d be at least 5 strips, trust me, I’m an engineer).
Recipe adapted from Homesick Texan.
- 1 pound of bacon
- 4 cloves of garlic, minced
- 1 sliver of onion
- 1-4 chipotles en adobo (I used 2)
- 2 teaspoons adobo sauce (from the can)
- 2 teaspoons chipotle chile powder
- ½ teaspoon allspice
- ½ teaspoon cocoa powder
- 1 cup of brewed coffee
- ¼ cup apple cider vinegar
- Black pepper to taste
- Cut the bacon into approximately 3 inch pieces (precision not required).
- Sprinkle the whole pound of bacon into a cold skillet or pot. I'd use something in the 10"+ range so all that bacon can access the heat.
- Over medium heat, cook the bacon until it is somewhat crispy, but not snap-in-your fingers level.
- Remove the bacon to a plate with paper towel and drain all but 1 tablespoon of bacon fat from the pot/pan.
- Still over medium heat, add the onion and garlic and cook for 2 minutes, stirring often.
- Add the bacon and the remaining ingredients to the pot/pan, mix well, and bring the heat to low.
- Simmer for 2 hours, stirring every 10-15 minutes. If there is no liquid in the jam, add ¼ cup of cold water as needed. For this step, you may need to move to a smaller burner or use a diffuser plate to keep the heat controlled.
- After simmering, add the mixture to a food processor and pulse to your preferred consistency. I like it a little chunkier, but you can smooth it out if you wish. Store in an airtight container in the fridge and enjoy on everything.
Jam will keep for at least a week in the fridge. When serving it after refrigeration, let it sit at room temperature for about 30 minutes to warm up slightly, or heat on low power in the microwave.
Recipe adapted from Homesick Texan.