Bacon Jam

Yup. Bacon jam. Allow us to explain. Once upon a time in a land called Seattle there was a diner dubbed Skillet that was—actually, still is—known throughout the land for burgers slathered with a sweetly smoky lusciousness dubbed known as bacon jam. So ridiculously habit-forming was this curious condiment that the diner, which operated out of a vintage Airstream trailer, began to jar the porcine concoction and sell it throughout the lard, er, land.–Renee Schettler Rossi

LC Read This Before You Watch The Video Note

What exactly is bacon jam? According to Skillet founder, Josh Henderson, whose bacon jam-making prowess is demonstrated in the video below, it comprises bacon, onions, balsamic, and brown sugar. Hmmm. Sounds swell—though suspiciously scant. Skillet junkies have been conjecturing as to those missing ingredients for years. A robust collection of renegade recipes exist online, most of them a riff on the recipe found below, a basic blueprint that’s been bandied about on sites as varied as Martha Stewart Living and countless obscure blogs. We’ve not tasted the original bacon jam from Skillet diner, so we can’t speak to this sweet, sweet recipe’s authenticity, seeing as some of its ingredients vary from the above. We can, however, vouch for the go-wobbly-in-the-knees responses we’ve witnessed in dozens of folks who’ve sampled this bacon jam. That said, we can fathom making tweaks to this recipe, like maybe making it a splash of balsamic rather than cider vinegar, cutting back on the sugar, tossing in a jigger of bourbon…or not.

Equally debated is what to do with the bacon jam once you’ve made it. Slather it on burgers, clearly. Egg sandwiches. Grilled cheese. Waffles. Crostini. Surprise us. Surprise yourself.

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Bacon Jam Recipe

  • Quick Glance
  • 15 M
  • 1 H, 45 M
  • Makes 3 cups

Ingredients

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 medium yellow onions, cut into smallish dice
  • 3 garlic cloves, smashed and peeled
  • 3/4 cup strongly brewed coffee
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark brown sugar, or less to taste
  • 1/4 cup maple syrup (the real deal, please)

Directions

  • 1. In a large skillet over mediumish heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.
  • 2. Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.
  • 3. If making this on a stove top, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours.

    If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.
  • 4. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulging.
Hungry for more? Chow down on these:

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Renee H.

Nov 08, 2012

You had me at “bacon.” The end result is a sweet and salty heart attack in a jar. I love that this recipe is easy enough to make, yet the end product is something you’re not going to find on the shelf at your local grocer. Frying up all that bacon was a grease-spattering nightmare and keeping a household of bacon-loving fingers away from all that bacon while it awaited its jammy destiny was a chore. It took my recipe longer than 1 1/2 hours to reduce down to a jamlike consistency, and I kept second-guessing myself—is it thick/syrupy enough? I spread it on some thickly sliced toasted bread and then perched a fried egg on top for a “breakfast for supper” meal and it was delicious, though I imagine it’d taste just as good if I were to spread it on a tennis shoe. After all, it’s bacon!

Testers Choice
Colleen Bloxham

Nov 08, 2012

This Bacon Jam, as far as I’m concerned, is one of the finest “new” inventions I’ve ever come across. It’s savory and sweet all at once, and a truly great addition to almost anything! My motto, when in doubt, add bacon, so sheer curiosity regarding the title had me running for my frying pan. I used my favorite thick-cut, cherry wood–smoked, local Hudson Valley bacon. I always use it for everything; though pricey, it’s just so much better. Very little effort is required: chopping onions, bacon, and garlic, then sautéing and deglazing with the apple cider vinegar, and plunking in the brown sugar and maple syrup. I was intrigued with the addition of coffee, figuring that it would impart a richer, deeper flavor. This was all followed by a slow reduction that produced a syrupy liquid filled with bacon. I did think that my bacon became a little crunchy and perhaps a little too candied by the end, which will possibly get me to try something a little fattier next time. I used the food processor for a coarse chop and came out with a great end product. Now, you might ask yourself what to do with bacon jam. I say, just about anything! It works great on burgers or with chops, a bit of roast chicken, even as jam on toast with a fried egg added on top. I do believe there to be endless uses for a savory jam such as this. Because we all know everything is better with bacon! I’m not just a fan of bacon; I’m also a great fan of slow cookers. I love the fix-it-and-forget-it idea of them and couldn’t wait to try this recipe using that approach. I browned the bacon, then the onions and garlic, as suggested, then added the rest of the ingredients to the slow cooker. Cooked it on high, as suggested, uncovered for 3 1/2 hours, uncovered, with the occasional stir. The results were delightful and the aroma wafting through my house was to die for. I don’t know whether it was simpler than the stove top, but I definitely liked the results. Bacon anyone?

Testers Choice
Lori Widmeyer

Nov 08, 2012

The phrase “everything is better with bacon” can now be restated: “everything is better with bacon jam.” A brilliant idea! It’s hard to describe the taste—a little sweet, mostly savory, just an incredible blend of flavors. We tried this on a burger but it was even better on a fried egg sandwich. We ran out, but wanted to try it on a grilled cheese sandwich, too. My son said this is so good that it’d make a vegetarian convert into a full carnivore.

Testers Choice
Adrienne Lee

Nov 08, 2012

The flavor of this jam was delicious on hamburgers. I didn’t miss my usual ketchup. It was easy to make, too. Note that 1 1/2 pounds of bacon equals two 12-ounce packages. This is the expensive ingredient here. My yield was closer to 2 cups and I only cooked it in the Crock-Pot for 3 1/2 hours. The liquid didn’t really become syrupy. It just cooked down and the bacon became a bit darker. The smell was fantastic.

Testers Choice
Jackie G.

Nov 08, 2012

This was really delicious and relatively easy to make. We may have to have a jar of this in the refrigerator at all times. You never know when you may need some. However, the cooking times were completely off for me. The bacon was lightly browned and the fat rendered after 8 minutes, not 20 minutes. The onions and garlic didn’t need 6 minutes, as they were done after 3 to 4 minutes. By this point, the bottom of the pan was pretty coated in a burnt-on layer. So much so that I had to change pans, because the liquid couldn’t deglaze what was coating the pan. After simmering for 70 minutes, the jam was done. Now to the finished product: really, really good. It was wonderful on burgers. It was wonderful spread on a brioche bun with fluffy scrambled eggs and grated aged Cheddar cheese. I’m betting that it’ll be equally as good on the hard-boiled egg, tomato, and arugula sandwich that we’ll have for lunch today.

Testers Choice
C. K. Benner

Nov 08, 2012

This condiment is amazing and can be used on a burger, alongside a quiche, in a basic vinaigrette for a fabulous salad dressing, or in a simple wine-based pan sauce to punch it up. At first I was concerned about the addition of coffee, but it provided a mild bitterness in the background to keep the sugar and vinegar in balance.

Testers Choice
Linda Pacchiano

Nov 08, 2012

This jam is a great accompaniment to any burger. It’d also be good on a number of other sandwiches, for example, fried or scrambled egg, grilled cheese, BLT (instead of the B). It was definitely worth the effort to make it and I could’ve eaten it straight from the container. I made a half-recipe and the yield was only about a cup, so I don’t think the full recipe would give you 3 cups. The simmering time for my half-recipe portion was about 45 minutes. At that point it was nice and syrupy and still held a bit of crunch after being pulsed in the food processor. I made it a day in advance and put it in the refrigerator. It was pretty firm when I took it out and still firm after sitting on the counter for awhile. Then I heated it in the microwave for about 20 seconds, which brought it to a nice, spreadable consistency.

Testers Choice
Debbie Elder

Nov 08, 2012

Very easy to prepare. Sweet bacon taste was the end result. Wasn’t sure exactly how long to cook the bacon—the directions could’ve been clearer on how crisp it should be. I typically like my bacon crisp, but took it off the stove earlier for this. Can think of several ways to use this: top crispy bread slices with bacon jam and a dollop of goat cheese for an appetizer; pour over cream cheese and serve with crackers; smear on a pizza crust, add blue cheese or feta, and bake; add to a slice of toast along with lettuce and tomato for a quick BLT; serve on crackers with a crisp pear slice on top for individual appetizers; toss on warm potatoes for a German-style potato salad. Definitely a keeper!

Testers Choice
Kim M.

Nov 08, 2012

A spoonful of bacon jam on a roast beef and Boursin sandwich is really quite heavenly! I recommend a rough chop on the onions as it all gets a whirl in the food processor in the end. I used my slow cooker as recommended. However, I finished cooking off the liquid on the stove top. As an alternative, I think the Bacon Jam could be cooked down in a heavy pot in the oven, like browning a roux.

Testers Choice
Sofia Reino

Nov 08, 2012

This recipe is absolutely a tease—the entire time it was cooking, the aroma wafting throughout the house made us all keep on looking at the clock, trying to figure out how to stay busy until it was done. Yet it was way too hard to resist, so from time to time we would go to the slow cooker and dip in for a little spoonful——you know, just to make sure it tasted good! I followed all of the steps the recipe asked for, except that I made it in a small slow cooker, one that’s just 16 ounces, and it was absolutely perfect. The bacon jam filled the cooker 3/4 of the way at the beginning and after 4 hours it had reduced to half full. I let the bacon jam cool and then I decided to skim just 1 tbsp of the fat from the top. We ate it this morning with crepes and confectioner’ sugar and it was absolutely wonderful! I will be making this more often, as I don’t think that the three jars I was able to fill will last long in this household.

Testers Choice
Natalie Reebel

Nov 08, 2012

Bacon Jam for the slow cooker? While that entire question may sound crazy, it actually works very well. The times for rendering the fat from the bacon and sautéing the onion and garlic are spot on. I preheated my slow cooker for 10 minutes before I added the bacon mixture; this helped bring it to a simmer in no time. I then simmered the jam for 4 hours in an uncovered slow cooker. It was perfect. After a minute in the food processor it was a “jammy” consistency. I had tasted the jam halfway through cooking and thought the onions might be overwhelming, but after the entire cooking time was finished, the flavor of the jam was amazing, a perfect balance of sweet and savory. Everyone who tried it had a wide-eyed, “Ooh, this is sooo good” look. On top of all this, I received the benefit of enjoying the aroma throughout my house during the cooking time. This will be fantastic on everything, whether sandwiches or chicken breasts or Brie. I cannot wait to make some for my friends.

Testers Choice
Helen Doberstein

Nov 08, 2012

I would certainly do this recipe again. I made this in a 4-quart Crock pot. It took about 15 minutes to brown the bacon. I drained off all but 1 tablespoon of the drippings and sauteed the onions and garlic in it for 5 minutes. I added the rest of the ingredients, except for the bacon, and simmered it for 2 or 3 minutes. I added the bacon back in and stirred well before dumping it all in the slow cooker. I set the timer for 4 hours and cooked it with the top off. Even after all that time, it still had a soupy consistency. I let the mixture completely cool and it was only slightly thicker, so I cooked it with the top off for another 4 hours and the consistancy was much better. I think smaller slow cookers might shorten the overall time cooking. After cooling, it resembled a good chutney. As for taste, this condiment has a bacony, sweetly, salty taste with a slightly tart finish. A little goes a long way. I found it to be really nice with a sharp Cheddar and it was great on a tomato sandwich.

Testers Choice
Melissa Maedgen

Nov 08, 2012

I made this in my 5-quart slow cooker. Cooking the jam in the slow cooker worked just fine, but it did take longer to cook than the 3 1/2 to 4 hours indicated. It was more like 7 hours for me. This could be due to the fact that I was using an older slow cooker that cooks a bit lower than new ones do. Even though the instructions say to use a 6-quart cooker, I think you could get by doing this in a much smaller cooker, even a 3-quart one. One thing to consider when making this in the slow cooker is ventilation. Normally it’s not an issue because of the lid and minimal evaporation, but when you cook this for hours on end with the lid off, the bacon aroma will permeate the house and linger for days. It might be a good idea to set the slow cooker under the range hood or somewhere where it can be vented to the outside.

There are two things I did that weren’t in the instructions that made this recipe a little easier. The first was to bake the bacon in the oven. I put it on a rimmed baking sheet fitted with a rack and baked it at 375°F for 20 to 25 minutes (start checking for doneness at 15 minutes). It still took 3 batches to get it all cooked, and probably wasn’t any faster than using a skillet, but it was more hands-off and a lot less mess. I also cooked the bacon pieces whole, and broke them up after they were crisped. Much easier and neater than slicing raw bacon into pieces. The other thing I did was use an immersion blender to blend the cooked jam instead of transferring it to a food processor. You can just blend it up right in the pot or slow cooker, and with much easier cleanup than a food processor.

Testers Choice
Larry Noak

Nov 08, 2012

The instant that I tasted this Bacon Jam, the clouds parted, the sun began to shine, and all was good in my world. At this point, I've only eaten this on the Skillet Cheeseburger and I am concerned that this little jar from Heaven may turn into a midnight snack or my next meal. I cut the bacon in smaller pieces than suggested and I opted not to "process" the jam as the final step and instead left it chunky. I also split it among 2 skillets and added a dried chipotle chile pepper to 1 skillet. Whether a jam, a condiment, or a dessert, this stuff is GENIUS!

Testers Choice
Linda B.

Nov 08, 2012

The Bacon Jam makes everything taste great. I’ve used the jam on a burger, in a grilled cheese sandwich, on crackers, on toast. It would be perfect for an appetizer on toasted baguette slices or roasted potato slices with the blue cheese and arugula. I’d recommend serving it at room temperature rather than right out of the fridge.

Comments
Comments
  1. Penny wolf says:

    Your baked beans will never be the same. Or your beloved green bean casserole, your Brussel sprouts, your hot dogs….

    (I use peppered bacon in mine.)

    • Renee Schettler Rossi says:

      Heh. In other words, Penny, life will never be the same, eh? We looking forward to it….

  2. pieri says:

    I watched the video and noted that he says they use balsamic vinegar (at about the 2 minute mark—and shows him adding balsamic) but the recipe says apple cider vinegar. The 2 vinegars are so different that I wonder which one is correct? Thanks.

    • Renee Schettler Rossi says:

      Pieri, you are correct, there is a discrepancy between the video and the recipe, which we explain in the note that precedes the recipe…do let us know which version you try!

  3. Leila says:

    Would this be safe to can? (water bath) I’d love to make it and give out as holiday gifts! Leftover turkey sandwiches with bacon jam?? yes, please.

    • Beth Price, LC Director of Recipe Testing says:

      Hi Leila, I would not recommend using the water bath method as I don’t believe the acidity levels are high enough in this jam. You may be able to use a pressure canner. I would however check with your local extension service or the USDA for detailed instructions.

  4. Bacon jam?? As someone who considers bacon one of the major essential food groups, I think my world just rocked. I’m already making a mental list of the many things I’m going to do with this, starting with the simple perfection of spreading it on a perfectly toasted piece of homemade bread. Swoon!

  5. Patty K says:

    Would I use the same amount of balsamic vinegar as apple cider vinegar?
    Thanks

    • Renee Schettler Rossi says:

      Patty K, I would use less balsamic. We haven’t made it that way yet, so I can’t offer you a fail proof proportion, but I can tell you that when I make the jam next, I’m planning on adding a scant 1/2 as much balsamic as cider vinegar called for in the recipe, and then tasting and going from there.

  6. I can’t wait to make this! I’ve been sizing up some of those recipes that circulate on the Internet, but I’ve never found one that looked just right.

    As a native of the Land Where Good Bacon Comes From, please let me climb onto my soapbox for a minute about the quality of bacon used in this recipe: Please, everybody, use good bacon, not the cheap, mass-produced stuff that lines the back of the grocery and that is an insult to the hogs who gave their lives to make it. If you belong to the Bacon-of-the-Month Club, you could sacrifice some of your stash to the cause of making good bacon jam. At least find a good smoked bacon (not one with “added smoke flavoring”). Essentially, why use an inferior ingredient in the best of recipes? If the good stuff is within reach, use it!

    Thanks for letting me get that off my chest. Now I need to start gathering the ingredients to make some bacon jam. As for its use, I’ll probably just take a spoon and eat it right out of the jar.

    Cheers!

    Carol Penn-Romine

    • Renee Schettler Rossi says:

      Our pleasure, Carol. We couldn’t have said it better. As for the piggy jam, if you’ve a sweet tooth—and I think you may given your weakness for Coke & peanuts—then you’re all set. If you prefer savory to sweet, consider cutting back on the sugar a little, tasting as you go…and there’s no choice but to taste as you go, seeing as the bacony, maple, coffee aroma is wickedly enticing.

    • ruthie says:

      Yes! I’m going to use my peppered hog jowl bacon for my first attempt (well, pretty much all of them since it’s all I have, and I love it). Excellent bacon is the base, you’re right. I thought about swapping some of the sugar and syrup and coffee for reduced cola—Pepsi girl here—for a different flavor. And using at least double the garlic…maybe a nice cranberry vinegar for brightness…I can never leave a recipe alone!

      Thanks so much for this! I’ve got to do this this weekend. I, too, would like to learn to can this jam to give as gifts.

      • Renee Schettler Rossi says:

        I’m a Pepsi girl, too, ruthie, through and through. And you’re very welcome for the recipe.

  7. Hmmmm…..I think maybe use it as a slather for any kind of meat. Maybe chicken? Or how about on the outside of a grill cheese? In any event, sounds awesome. I am featuring it on my weekly rays of sunshine.

  8. Jamie says:

    This sounds truly sensational! I have avoided each and every bacon this or that recipe since the craze began, but this sounds too good to pass up. Sweet and salty…I can imagine so many uses for this. Just one question: How much does this recipe make? (Did I miss this info?) Thanks!

    • Renee Schettler Rossi says:

      Hey Jamie, it is truly sensational! And yes, the sweet and salty of this jam is an inspired juxtaposition—one that knows few, if any, bounds. It’s quite sweet, so if you prefer something a little more savory, cut back a touch on the sugar and syrup. As for the yield, if you look just below the photo, you’ll see that it makes 3 cups of piggy goodness to slather at will over anything that stands still….

  9. I dislike coffee. Does this have much of a coffee flavor? Is there some other liquid I could use?

    • Renee Schettler Rossi says:

      Innkeeper Seely, I’m not a terribly coffee-minded person, either, and I found the coffee taste to be noticeable but not overwhelming. It has far less of a robust coffee smack than you may expect, given that the recipe calls for 3/4 cup of joe; I suspect it sort of provides a medium in which all the other flavors can meld together. Since we haven’t made this recipe with anything other than coffee, I hesitate to recommend anything, as I can’t say with authority or assurance how it will work. The recipe is plenty sugary, so I wouldn’t substitute Coke. Perhaps, if anything, you simply use a little less coffee (and, as a consequence, also cut back a little on the sugar and maple syrup, since there will be less savory to balance the sweet). Do let us know what you try….

  10. Amy says:

    My suggestions:
    Cook bacon in a tall stock pot to reduce splatters.
    Use the food processor to chop the onions, then use it to crumble the cooked crisp bacon. This reduces the need to process the final hot product.
    I made a double recipe. Not all the bacon can be cooked at the same time—oops. Pressure cooker didn’t help since the steam doesn’t escape—oops again.
    I also use Trader Joe’s bits and ends bacon at 1 lb for $3.
    I added some molasses for a deeper color and flavor. It’s so yummy and great on toast with some bourbon on the side.

    • Renee Schettler Rossi says:

      Amy, many thanks for these helpful tips and tricks. I am especially in favor of anything that entails less bacon fat spattered on the stovetop and more bourbon on the side!

  11. Julie says:

    I made the recipe with the full measure of balsamic vinegar, and it turned out just fine. In fact, it was the most discussed part of my Christmas Eve dinner with friends. They put it on everything they could get their hands on. One interesting combination was putting it on pulled pork in lieu of barbeque sauce. Pork with more pork—can’t go wrong there, right?

    • Renee Schettler Rossi says:

      Julie, we agree, most definitely cannot go wrong there! Thanks for letting us know….

  12. Making this today, with some good Tripps bacon I brought back from Tennessee after Christmas. My main concern at this point is how to lick the food processor blade clean without anything unfortunate happening…

    • Renee Schettler Rossi says:

      Hah! That, my dear Carol, I cannot help you with…but best wishes on a safe outcome!

  13. dan says:

    read the comments and had to try it, but put only half the cider vinegar and made the rest balsamic, then i added a jigger of rum, and some homemade bacon (1/2 pound of that and a pound from the store).

    • Renee Schettler Rossi says:

      dan, that sounds phenomenal! appreciate the play by play. you can bet we—and, i think, others—will be replicating what you just did….

  14. Thank you, Leite’s Culinaria, for making me a kitchen hero once again. This jam is so heavenly, so divine–my son and husband have been fighting over it ever since it came out of the slow cooker. I fear there will be none left come dinner time, but that’s all right–the joy on my family’s faces more than makes up for the bare burgers later!

    • David Leite says:

      Kristen, thank you! Nothing makes us more joyful than to hear about happy shiny faces around the table.

  15. So I’ve made this twice now (without much coffee) on my stovetop and it has been a hit. I leave it fairly chunky based on feedback from my taste testers. For a few parties I made cornbread in a jelly roll pan, sliced it in small squares which were then topped with a daub of the jam. People inhaled them. Finding something to use it on is no problem. Absolutely agree that you should use the best quality of thick sliced bacon you can afford.

  16. Penny Wolf says:

    Ongoing update – Put it in your sauerkraut. Put it in your date nut bread. Once this is made up it’s a beautiful short cut to flavor.

  17. elisa says:

    I use the bacon jam recipe for twice baked potatoes! Delicious!!!!!

  18. Kristina Lynn says:

    Hi, I am trying to make a care package for my boyfriend, he is coming home from Afghanistan, and I think this would be an awesome addition. I am just wondering if I canned this jam would it have to be refridgerated? Also if you have any other suggestions on things i can make and ship it would be much appreciated. Thank you!

    • Renee Schettler Rossi says:

      Kristina, how thoughtful! I’m actually going to say something sorta surprising. If you wish to send your sweetie bacon jam, I’d actually recommend ordering it from Skillet in Seattle, which is the restaurant that originally created bacon jam, simply because there’s no risk of anything going amiss during canning and transit. Plus the Skillet version of bacon jam is packaged in a plastic jar, which of course is far more resistant to breakage in transit than glass. You can find bacon jam on the Skillet website. We also recommend these care package brownies, which were created specifically for just this kind of situation! Tell me, please, that your boyfriend likes chocolate…?

      • Kristina Lynn says:

        Sadly, he is not a big dessert person :/ I can think of tons of things to send him that are sweet and desserts, but not a whole lot else. Can you think of something that isn’t a dessert? Thank you for the help!

        • Renee Schettler Rossi says:

          Sure can! Most guys I know LOVE Cheez-Its. We have an astounding DIY version of everyone’s favorite cheese cracker that’s just as good but without all the scary multisyllabic ingredients. It’s a shame there’s so much liquid in the Pickled Jalapeños, as everyone we know whose tried those has gone crazy for them…although if you have a vacuum sealer or know someone who does, you could drain off almost all the liquid and then package them. Also if you have access to a vacuum sealer, you could send him little packets of homemade Sriracha sauce to help make the gov’t-issued meals more palatable. And what about some of his favorite everyday things—his favorite coffee or breakfast cereal or potato chips? I think even the smallest remembrance of normal everyday life would be very welcome.

          And last, what if you created a welcome-home dinner menu for his return (uh, using our recipes, natch!) and printed out color pictures or typed up a fancy menu card or posted it on a Pinterest board that you created just for him and send that to him? Gives him yet another reason to look forward to being back home with you. In fact, you could do several menus if you wanted in addition to the welcome home one, like a picnic, a camping weekend, a random Tuesday night, a party with your friends, there’s no limit to what you can do! You can also create and print out or handwrite little coupons for things, like “Good for one night out on the town, dinner and dancing” or “Good for one breakfast in bed” or whatever it is that you two consider a special indulgence. Let us know how it goes, Kristina Lynn!

  19. Rpatel says:

    Hello folks, so did anyone figure out what the correct amount of balsamic vinegar to use vs. apple cider vinegar? Thanks.

    • Renee Schettler Rossi says:

      Rpatel, I haven’t yet made it with just balsamic vinegar. One of the commenters used half balsamic and half cider vinegar. I’m inquiring with our recipe testers if anyone has done the full balsamic treatment and will let you know what I find. In the meantime, anyone else out there tried just balsamic? If so, how much did you use? And what did you think?

  20. Ruthie, Peppered hog jowl bacon sounds fantastic! What’s the brand–or is this homemade stuff?

    Carol

  21. Jo says:

    In a tightly fought workplace bake-off, this bacon jam made me a joint winner. I am now in a three-way custody battle for a single Jamie cookbook (the other winner was a two-person team). Served it on baked cheesy polenta rounds. A bit of controversy though: someone ate two, which could have cost me a vote, in which case I would be the outright winner. Damn it, I knew I should have made more polenta. ;) I used red wine vinegar instead of cider vinegar because that’s what I had in the cupboard and it was fine.

    • Renee Schettler Rossi says:

      Hey, congrats, Jo! Way to hang tough…and needless to say, you are the clear-cut winner in our eyes.

  22. ruthie says:

    Carol, I wish it were homemade! No, it’s from Burger’s Smokehouse (www.smokehouse.com). I pretty much stay away from those gift pack places, but their peppered hog jowl bacon is amazing and seems to me to be a reasonable price.

    If I ever get up my courage, I definitely do want to try to make my own. I’ve had Ruhlman-Polcyn’s Charcuterie for years, but have yet to get up my nerve. ;)

  23. Penny says:

    Well I just made this with half peppered bacon and half pepperoni.
    It works very well bringing a spicy kick, should you need to know.

    • Beth Price says:

      Well thank you, Penny! What did you serve it with?

      • Penny says:

        I used half of it to flavor baked beans and the other half will be going into some cabbage rolls next week .

        • Renee Schettler Rossi says:

          Nice! Gotta say, I don’t think there’s anything that isn’t made exponentially better with a spoonful of this….

  24. Hi! I just want to make two questions about this looks like amazing recipe! The first is we put coffee powder or coffee liquid? And the second one is that in the video this guy say that he put balsamic and not cider vinegar. Thanks and sorry for my english…

    • Renee Schettler Rossi says:

      Hey Michel, your English is perfect, so no need to apologize! The amount of coffee is liquid—it’s for brewed coffee. And yes, me mention in the note above the recipe that you can use balsamic and not cider vinegar, sorry, it’s a little confusing, but we’ve made it both ways and it turns out splendidly either way. Look forward to hearing what you think of the bacon jam….

      • Thank u very much Renee for your immediate response! I’m going to make this recipe asap! U guys have a great site! Keep the good work! Greetings from Greece!!

        • Renee Schettler Rossi says:

          You are so very welcome, Michel! And many thanks for the kind words. Ah, Greece. The hardest thing I’ve ever done was leave Greece. But anyways, back to the bacon jam. Looking forward to hearing what you think of it!

  25. freshchefcarol says:

    We ate this, served on English muffins, at The Alexis Hotel in Seattle last month. Very compelling, indeed.

  26. Jan says:

    I first tasted bacon jam at The Ravenous Pig in Winter Park, FL. I loved it at first bite. I don’t get to go there often and was very disappointed to find out it wasn’t a regular item on the menu. Hopefully this recipe will fill the void! Can’t wait to try it.

  27. Caron says:

    I took your advice and made the jam yesterday. It was hard not to sneak bits out of the Crockpot. We both nibbled on it with the beer bread I made in the afternoon. I followed the recipe except I misread the garlic and used five cloves instead of three. It didn’t hurt a bit. I also used some bacon ends, which were meatier and they came out as a nice surprise among the bacon. Very, very good. Thank you.

    • Beth Price says:

      You are most welcome, Caron. This is a favorite around our household- and never seems to last very long!

    • Sofia Reino says:

      Caron,

      Loved your idea to use the bacon ends. Last night I made yet another batch of the bacon jam.
      - Instead of freshly brewed coffee, I added 1/6 cup ground coffee as I made the jam in my slow cooker and did not want there to be too much liquid;
      - I used bacon bits (cheaper and more actual meat);
      - After all was said and done, I decided to can half the batch. I added my lemon spicy chutney to the other half and WOW. Salty, sweet, and spicy. AMAZING!

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