If bacon makes everything better, bacon jam makes it AMAZING! On burgers, a cheese board, or just on a spoon, this bacon jam recipe takes it to the next level.
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I was a vegetarian for more than ten years, until a fateful camping trip along the rocky hills of Fort Robinson State Park. From that point on, I knew I would be a carnivore for whatever days lay ahead. Tip: It was bacon.
I had fallen in love with a hunter and tried to eat poultry for a few months prior to this trip. My life changed quickly. All night I lay awake in our tent, listening to the howls and howls of the coyotes coming from every direction.
Consequently, when I finally fell asleep, I slept late and didn’t notice when my then-boyfriend (now husband) left the tent to start breakfast. He brought me unseasoned turkey sausage and bacon—actual, smoky, crispy bacon—for him.
As I emerged from the tent, he handed me a plate of pale and unappetizing turkey sausage (that was 16 years ago; turkey sausage has come a long way since then). Then he sat down to eat the crispy strips of bacon he had fried for himself.
I couldn’t help it. I tried a track and that was the beginning of the end. I ate ALL BACON that day. All of it. We hiked all morning and then had lunch at a cafe in a nearby town. I’ve been eating my first BLT since my early childhood. Of course I ordered it with extra bacon.
It was what dreams were made of: smoky, salty, sweet.
Bacon jam for burgers!
I have to say, bacon jam on a juicy grilled burger is one of the best things this side of Fort Robinson. It allows me to enjoy the essence of bacon without reconsidering my past overindulgences.
Bacon jam balances sweet and salty flavors for a burger topping that will take your backyard grill to the next level.
How to make bacon jam
The time it takes to prepare the recipe is mostly spent frying the bacon. Once that’s done, the rest comes together quickly and in one pan, no less.
Feel free to dice the bacon as small as you like, but I prefer larger 1-inch chunks of bacon. It’s not so big that you can’t bite through it along with the side dishes, but it’s still substantial enough that you get a good bacon flavor in every bite.
Think of it as big chunks of smoky chunks of bacon floating in a sea of sweet sauce. It brings me back to the bacon and maple syrup flavors of my childhood.
Ways to use Bacon Jam
This jam pairs well with other burger toppings like lettuce, mayo and red onion, or our blue cheese burger sauce. Add it to grilled cheese sandwiches, spoon it into soups, add it to a celebratory cheese platter, garnish your salad, or add it to roasted vegetables.
And if you think more bacon is always better, how about some bacon jam with a BLT? The possibilities are endless.
More great burger toppings!
- Blue Cheese Sauce
- tomato jam
- Chimichurri
- Thousand Iceland Dressing
- Dr Pepper BBQ Sauce
can you make bacon jam
In short, no. According to Healthycanning.com, it’s not safe to make bacon preserves, even if you adjust the recipe to include more sugar or vinegar. This recipe only makes 2 cups so probably not worth bothering with even if it would be safe. Also, the heat of the canner (whether double boiler or pressure canner) can cause the fat in the jam to separate out and form a layer on the jar that would be unsightly.
So go ahead and freeze it if you need it, but you can’t.
More ways to use Bacon Jam
Readers have shared some of their own great ideas for using this bacon jam.
- Mary spreads it on pizza as a base and tops it with mozzarella cheese.
- Gail used it on cooked asparagus.
- You can even think of it as a chunky, savory-sweet version of Better than Bouillon and add a spoonful to chili, soup and stew recipes.
What to do with bacon fat?
Yes, you will be left with bacon grease if you make this. Either pour it into a can, let it set, then stand it up…or save it to use in recipes. Never pour bacon grease down the drain as it can cause clogs.
CONTINUE READING:
From the editors of Simply Recipes
ham jam
This sauce is chunky, but if you want a smoother sauce, either cut the bacon into smaller pieces or pulse the finished jam in your food processor to achieve the desired consistency.
ingredients
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1 lb thick cut baconcut into 1-inch pieces (see recipe note)
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1 big yellow onion, diced
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2 cloves Garlic, peeled and shattered
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1/3 Cup balsamic vinegar
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1/3 cup packed Brown sugar
method
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Cook bacon:
In a large skillet over medium-high heat, sear the bacon in two batches so it doesn’t overcrowd the pan. (If your pan is big enough, cooking all the bacon at once is fine.)
Stir occasionally until fat is expelled and bacon is browned but not burned or overly crispy. Scoop out the first portion of cooked bacon with a slotted spoon and drain on a paper towel-lined plate. Cook the remaining batch.
This should take about 25 to 30 minutes total for both batches.
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Cooking onions and garlic:
Drain all but 2 tablespoons of fat from the pan. You can envisage it. Put all the bacon back into the pan.
Add the onion and garlic to the pan and sauté until the onions are translucent, about 6 minutes.
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Reduce congestion:
Add vinegar and brown sugar to pan and bring to a boil. Cook, stirring, scraping browned bits from pan for 2 minutes
Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the liquid becomes syrupy and has almost completely evaporated – this should take about 30 minutes.
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Store and reheat as needed:
Use immediately or transfer to an airtight jar and refrigerate for up to four weeks. Serve warm.
To reheat, zap in the microwave for about 45 seconds, or heat in a small saucepan on the stovetop over medium-high heat, stirring occasionally, until heated through, about 10 minutes.
| nutritional information (per serving) | |
|---|---|
| 142 | calories |
| 11g | Fat |
| 6g | carbohydrates |
| 4g | protein |
