Bacon Jam
Sweet, sticky, and savory, this recipe is a bacon lover’s dream, perfect for spreading on sourdough toast or topping a burger.
Servings 1 250 ml jar
Equipment
- Skillet
- Wooden Spoon or Spatula
Ingredients
- 225 g Bacon (chopped, 8 oz)
- 70 g Onion (diced)
- 1 Clove garlic (minced)
- 100 g Brewed coffee (around ½ cup)
- 60 g Brown sugar
- 35 g Apple Cider Vinegar
- 25 g Maple syrup
Instructions
- Put the chopped bacon into a skillet and cook over medium-high heat until crispy, 10 to 15 minutes. Stir frequently to make sure the pieces are evenly cooked.
- Transfer the bacon bits to a paper-towel lined plate and crumble any larger pieces. Transfer any excess bacon fat to a heatproof bowl (see my recipe tips for suggestions!) until only a thin layer coats the bottom of the skillet.
- Add the onions to the pan and cook over medium heat until softened and starting to brown, about 5 minutes. Add the garlic and saute for one minute, until the garlic is softened.
- Add the coffee, brown sugar, apple cider vinegar, and maple syrup. Bring the mixture to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the bacon back to the pan and continue to simmer, reducing the heat if needed, until the liquid evaporates and the mixture becomes thick and sticky, about 30 minutes.
- Stir occasionally to prevent sticking. You’ll know when it’s done when there’s only a thick syrup left around the bacon. I like to drag my spatula along the bottom of the pan, and if the mixture doesn’t run back in immediately, the jam is done.
- Transfer the jam to an airtight container and store in the refrigerator. If you like, you can put the mixture in the food processor and make it more of a jam consistency, but I prefer mine on the chunkier side.
