Bacon Jam

Bacon jam is a savory sweet condiment that can be used in a variety of ways.  I enjoy it on hamburgers, pizza, hot dogs, grilled cheese, mac-n-cheese, on toast, and in omelets.   My favorite way to serve it is on a blue cheese venison burger with grilled mushrooms.  Your mileage may vary.  It’s also a nice compliment to a wine and cheese board or chacuterie board.  This recipe doesn’t require any special talents and you are more than likely to have all of the ingredients that you will need already in your house. This recipe yields one pint.

Special Equipment

Food Processor

Ingredients

• 1 ½ lbs bacon (chopped into 1 inch pieces)
• 2 large onions (chopped)
• 2 cloves garlic, minced
• ½ cup brown sugar
• ¼ cup cane syrup (I prefer Steens syrup from Abbeville, LA)
• 1/3 cup apple cider vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon chili powder

Process

1. In a large skillet, brown bacon until crispy on medium heat.
2. Remove bacon and place onto a plate covered with paper towels.
3. Reserve 3 tablespoons of the rendered bacon fat and discard the rest.
4. Add the onions and cook on medium low heat until the onions are caramelized.  This step should take at least 20 minutes.  Be careful not to burn the onions by stirring continuously.
5. Add the garlic, brown sugar, syrup, cider vinegar, red pepper flakes, and chili powder.
6. Add back the bacon to the mixture and cook on low heat until all ingredients are well incorporated and the mixture has thickened.
7. Place the thickened mixture into a food processor and pulse for 10 seconds.
8. Place jam into a jar.  This can be served hot or cold.  Keep refrigerated for up to 2 weeks.

Chef’s Note:

Bourbon and/or whiskey can be used as a substitute for the maple syrup.  You could also substitute your favorite coffee to add a more savory experience.