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The Best Kind of Jam Is Bacon Jam

Posted By Worker Bee On April 26, 2014 @ 8:00 am In Recipes | 55 Comments

Be warned that bacon jam is a highly addictive substance. You’ll no sooner make one batch than you’ll want to start another, tweaking the recipe slightly to make it a little smokier, or sweeter or spicier. Just remember that bacon jam is a condiment, not a main course to be eaten with a spoon – at least not every day.

What does one spread their bacon jam on? Scrambled eggs, deviled eggs, omelets, spinach salad, steak [7], burgers, salmon, grilled vegetables…the smoky, spicy, sweet flavor can jazz up just about anything. It’s a secret weapon to keep in the refrigerator, transforming a meal from blah to “aha!”

There are countless versions of this Southern specialty. This particular recipe for bacon [8] jam leans more towards savory and spicy than sweet. The addition of coffee gives it a little kick, although not as much as versions with bourbon do…

Servings: Approximately 1 1/2 cups

Time in the Kitchen: 20 minutes, plus 1 hour to simmer

Ingredients:

  • 12 to 16 ounces of bacon (340 g to 450 g)
  • 2 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 1 teaspoon chili powder (5 ml)
  • 1/4 teaspoon cinnamon (a pinch)
  • 1/2 teaspoon unsweetened cocoa powder (2.5 ml)
  • 1/2 of a chipotle pepper en adobo, chopped (or more, but these canned peppers add a lot of heat)
  • 2 tablespoons sherry vinegar (30 ml)
  • 1 tablespoon maple syrup (15 ml)
  • 1/2 cup strongly brewed coffee (120 ml)
  • 1/2 cup water (120 ml)

Instructions:

Cook the bacon, but not too crisp (save some of the fat for sautéing the garlic and shallot). Cut the bacon into one-inch pieces.

In a little of that reserved bacon fat, sauté the garlic and shallot for a few minutes to soften the garlic. Add the chili powder, cinnamon, cocoa powder, chipotle pepper in adobo, vinegar, maple syrup, coffee, water and the bacon. (As a substitution for coffee [9], simply use 1 cup/240 ml of water)

Simmer on low, uncovered, for about 1 hour. Stir occasionally and add a little water if the pot begins to get dry. The finished product should be thick and syrupy.

Put in a food processor and pulse a few times to blend just a little, leaving the texture somewhat chunky.

Refrigerate until completely chilled. Bacon jam will keep, refrigerated, for several weeks.


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