Made by cooking down bacon, onion, coffee, maple syrup, brown sugar, and vinegar, bacon jam is delightfully crispy, chunky, maple-y sweet, and smoky. It’s hard to resist the urge to eat it by the thick spoonful. Even the name sounds cozy and indulgent. Bacon jam. You want to find a good reason to eat some, and there are plenty out there. It tastes fantastic on a hamburger. It turns roasted potatoes and green onions into a warm salad. And it’s very pleasant layered in an omelet with Gruyère and a little spinach.
Ooh, also amazing: toasted baguette topped with chicken-liver pâté and a dollop of bacon jam.
Our tip: Bacon jam is best eaten warm. And, if you’re feeling generous, make an extra batch or two and give a few jars away to friends and family. They’ll love you forever.
12 oz Applewood smoked bacon, chopped small
2 Tbsp unsalted butter
1 large yellow onion, diced small
3 cloves garlic, minced
¾ cup apple cider vinegar
⅛ cup honey
¼ cup maple syrup
¼ cup brown sugar
1 oz brewed espresso or strong coffee
1 tsp black pepper
¼ tsp cayenne pepper
In medium, heavy-bottom pot, sauté the bacon until it’s crisp. Remove the bacon from the pot and reserve about 1 tablespoon of the bacon fat.
Add the butter, onion, and garlic to the bacon fat and sauté for 5 minutes over medium heat.
Add the vinegar, honey, maple syrup, brown sugar, espresso, black pepper, and cayenne pepper and bring the mixture to a gentle simmer, stirring occasionally.
Add the cooked bacon and simmer on low for 1 ½ to 2 hours, or until the jam is amber in color and coats the back of a spoon.