Bacon. Jam.

If I were you, I wouldn’t be reading any kind of bloggy introduction to a post with this title. I’d be skipping to the recipe.

I won’t bore you with one.

But first, please enjoy some food porn:

Bacon Jam

(makes about 2 cups)

1 pound nitrate / nitrate free bacon, roughly chopped  (this is a good time to use the less expensive end cuts)
1 onion, diced
1/4 C apple cider vinegar
1/3 C maple syrup
3/4 C brewed coffee

  • Preheat your oven to 300˚
  • In a medium dutch oven, brown the bacon on medium low heat until it is nice and brown and has rendered it’s fat, about 20 minutes
  • Remove the bacon from the pot with a slotted spoon and leave about 1 T fat in the pan. (Reserve the remainder for another use)
  • Add the onion to the pot and saute until it is golden brown and softened, about 10 minutes.
  • Add the maple syrup, coffee, apple cider vinegar and bacon.
  • Bring to a simmer, cover, and place in the middle rack of your oven.
  • Let it hang out in there for about 3 hours, or until it has reached a syrupy consistency. Keep in mind that it will thicken and solidify a great deal once it’s cold or room temperature.
  • Transfer to a food processor and pulse 6-8 times or until it has reached an even consistency, not quite pureed, but without large chunks.
  • Store in glass jars and refrigerate. It should keep for a good 2 weeks.

What to do with your magical bacon jam?

(You mean aside from eating it with a spoon?)

  • Make BLT bites: Spoon a teaspoon or so of bacon jam onto an endive leaf or a gluten-free cracker, and top with a halved cherry tomato and baby arugula leaf.
  • Spoon it onto some Grain-Free Everything Crackers for a simple afternoon snack.
  • Warm it up and serve it on vanilla bean ice cream. Bacon for dessert!
  • Fold it into scrambled eggs, or add it to an omelette or frittata.
  • Top a burger with bacon jam and slices of tomato and avocado for an epic BLT burger.
  • If you really want to impress your friends, add it to the charcuterie platter at your swanky cocktail party with other patés and spreads.
  • Make a large batch and give it as gifts for those hard to shop for friends and family.
This entry was posted in Appetizers, Bacon, condiments & sauces, Dessert and tagged , , . Bookmark the permalink.

8 Responses to Bacon. Jam.

  1. sounds devine! must try, for sure.

  2. Sam says:

    Why why why don’t you have a “pin it” button for me? I’m in the tub with my iPad and most disparate to pin this surely amazing recipe. You’re killing me!
    Just bought bacon ends today. Making this first thing in the morning!
    Beautiful! Thank you! !

    • zenbellyblog says:

      Thanks for reminding me, Sam. Last time I checked, there was no pinterest button that worked with WordPress blogs. They were supposedly working on it… Do you know something I don’t? I would love to have the Pin It button next to the facebook and twitter buttons, but can’t seem to figure it out. I’m way better at figuring things out in the kitchen than on the computer! :\

    • zenbellyblog says:

      Ah disregard! I figured it out! Pin It buttons, now on every post 🙂

  3. Rebekah says:

    Oh my goodness, this looks amazing. I will definitely have to try this soon!

  4. Pingback: Grain-Free Waffles | zenbelly

  5. Alicia says:

    I was delighted to try this bacon jam recently and would love to give it as a holiday gift. Question on refrigeration and shelf life. Can the jam be shipped within a day or so of canning & still be edible in 2-3 days or is it best mailed with dry ice? Thank you!

    • zenbellyblog says:

      Unfortunately, I have almost zero experience with actual canning, the kind that makes food shelf stable. I would assume, though, that if you put the jam in a jar while it’s hot and it seals, it should be good to go. I’ll try to find a definitive answer to that, and get back to you!

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