Bacon is one of heaven’s finest gifts. Real bacon, not turkey bacon, and do not even think of vegan bacon, although, if you must, I won’t judge. The image of bacon sizzling in a skillet on a Sunday morning says, “Ahh, it’s Sunday.” When you add a little cayenne, this bacon jam becomes very sassy!
Jam conjures up images of sweet and sticky jars of fruit. Slightly burned toast that my Gramma Amelia made with her favorite jam or jelly. This recipe takes the jam to another level. My friend Ray told me about this excellent bacon jam that he makes for his friends. I had to try it, so Chip and I poured a glass of wine last Saturday afternoon and began to cook. (doesn’t everyone pour wine when they cook?)
What you need:
- 1 lb. Oscar’s applewood or maple smoked bacon. Cut into 1″ pieces
- 5-8 shallots, minced
- 4-5 cloves garlic, minced
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/3 cup apple cider vinegar
- ½ to 1 tsp. chili powder (depending on taste)
What to do:
In a medium cast-iron skillet (if you have it), cook bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, reserving at minimum about a tablespoon of bacon fat in the pan.
Reduce heat and add onion and shallots to the pan and cook, stirring often, until the shallots are caramelized about 8-10 minutes.
Stir in garlic, brown sugar, maple syrup, vinegar, chili powder, and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened, and the onions are jammy, 7 to 10 minutes.
Let it cool completely before transferring jam into a jar. It would be best if you refrigerated it. It’s best eaten with a few days.
Time to enjoy!
Serve with cheese and crackers. It’s also delicious on a burger, grilled cheese, or sandwich.
Have any questions, edits, or thoughts? Please leave a comment. I would love to hear from you!
This recipe is courtesy of Delish, with some modifications.