bacon onion jam

Bacon jam is made with simple ingredients of bacon, onion, garlic, and other ingredients and then slow cooked for hours. Perfect for serving with crusty bread, atop a flakey biscuit and so much more.

Bacon Jam Recipe

bacon

onions (finely diced)

garlic (finely diced)

brown sugar (packed)

cumin

cayenne

coffee

apple cider vinegar

maple syrup

Cook bacon on medium heat in large skillet until lightly browned. Transfer cooked bacon to paper towel lined plate to drain. Set aside.

Pour off bacon fat, leaving 1 1/2 tablespoons in skillet. Place garlic and onions in skillet and cook over medium heat until onions are tender and clear. Add brown sugar, cumin, cayenne, coffee, vinegar, and maple syrup to onion / garlic mixture. Bring to boil. Stir in bacon pieces and remove from heat. Pour mixture into slow cooker and cook, uncovered, on high setting for 6 1/2 hours or until liquid forms a syrup. Transfer to food processor or blender and pulse until it reaches the desired consistency. Let cool completely and store in an airtight container for up to four weeks in the refrigerator.

Bacon &amp; Onion jam is one of my favorite appetizers - served with some crackers and cheese, it is such a treat. The balsamic flavor is deep &amp; rich, the caramelized onions give off such a sweet flavor, and of course, the taste of bacon is always amazing.

The Very Best Bacon Jam (Balsamic, Onion, and Thyme)

onions,

½ cup packed light brown sugar

balsamic vinegar (this is equal to ½ cup + 2 tablespoons)

kosher salt

black pepper

thyme

Begin by cutting bacon into bite-sized pieces. (It cooks much faster this way.)

Cook it in a large skillet (cast iron works great) over medium heat, until it is crispy, but not burnt. If the bacon is really fatty, I will spoon some of the grease out into my bacon jar.

While the bacon is cooking, thinly slice onions.

Once the bacon is finished cooking, pour it into a strainer over a bowl to drain the fat out, then return 2 tablespoons of the bacon grease to the skillet to cook the onions.

Reduce the heat to low/medium-low and add the onions. Let them cook and cook, and cook, and cook for what seems like forever, stirring every 5 - 10 minutes. The longer the onions cook, the more caramelization and sweet flavor they will have.

Once the onions basically look like a pile of brown noodles, add a splash of balsamic vinegar to deglaze the pan and scrape any crispy bits off the bottom of the pan.

Then add the remaining balsamic vinegar, brown sugar, salt, pepper, and thyme. Stir until fully mixed and let this mixture caramelize and bubble for a few minutes. It will smell like onion soup and bacon made a baby.

Once it starts to thicken, turn off the heat and mix the strained bacon back in. Let this cool for about 10 minutes.

Pour the cooled bacon and onion mixture into a food processor or blender and chop/puree until it is your desired consistency. I like it to be thick enough where you can differentiate what is onion and what is bacon, but you can also puree it into oblivion and make it into a spreadable paste.

Transfer bacon jam to an air-tight container (I like to use a mason jar) and let cool. Store in the refrigerator until ready to use. Reheat before serving.

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Bacon Jam Recipe

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Top 2 bacon onion jam recipes from across the web

The most viewed bacon onion jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bacon Jam Recipe

The Very Best Bacon Jam (Balsamic, ...

The most viewed bacon onion jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine