Bacon Jam – Yes, that’s right… Bacon Jam

20 Oct

Totally stolen from Simonthesorcerer via this Lifehack page but originating here. Reblogged (with UK edits) because….well, it’s bacon!

bacon jam


  • 750g smoked bacon
  • 1 tbsp butter
  • 1 large onion, chopped
  • 100g sugar
  • 2 tbsp molasses, treacle, or golden syrup
  • 4 garlic cloves, minced
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp ground ginger
  • 1/2 tsp sweet curry powder
  • 1/2 tsp cinnamon
  • pinch of cloves
  • 1 tsp prepared yellow mustard
  • 2/3 cup strong brewed coffee (approx. 10 tbsp)
  • 5 tbsp apple cider vinegar
  • 1 shot bourbon
  • 3 tbsp maple syrup
  • 2 tbsp hot sauce
  • Salt and pepper to taste

Render bacon in a large frying pan on medium-high heat for 10 minutes. Remove meat with a slotted spoon, and transfer to a paper towel-lined plate. Drain all but 2 Tablespoons of the bacon grease. Add butter.  Melt while scraping up brown bits from bottom of pan. Add onion, and sugar. Stir and cook over medium-low heat for 15 minutes. Add garlic, molasses/syrup and all spices. Cook for 5 more minutes, watching carefully and stirring so the mixture doesn’t burn. Add coffee, vinegar, bourbon, maple syrup, hot sauce, salt and pepper. Stir until evenly combined. Add the bacon. Cook on low heat, uncovered for one hour, stirring occasionally. Remove from heat. Cool for 20 minutes. Pour into a food processor and pulse until consistently chunky. Cool and skim off the fat. Spoon into a one pint jar and cover tightly. Store in refrigerator until ready to use. You may need to let the portion of bacon jam that you’d like to use for your recipe set out at room temperature for 15 minutes before using to make it more spreadable.

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Posted by on October 20, 2013 in Uncategorized



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