This bacon jam, made with bacon, maple syrup, and coffee, is a sweet condiment slathered on burgers at the Skillet diner in Seattle–and just about everywhere else these days.
What can I eat with Bacon Jam?
Equally debated as the ingredients that go into bacon jam is what to do with it once you’ve made it. Slather it on burgers. (Clearly.) Also egg sandwiches. Grilled cheese. Waffles. Crostini. Surprise us. Surprise yourself. And kindly let us know how you did so in a comment below.
Video: How to Make Bacon JamVideo courtesy of Foodcrafters
- Quick Glance
- 15 M
- 1 H, 45 M
- Serves 24 | Makes 3 cups
Special Equipment: 6-quart slow-cooker
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.
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.
If making this on a stovetop, 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.
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. Spoon into a pan and rewarm gently over low heat prior to indulging. Originally published November 8, 2012.
Recipe Testers' Reviews
The phrase “everything is better with bacon” can now be restated as “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 carnivore.
You had me at “bacon.” I love that this bacon jam 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 jam-like consistency, and I kept second-guessing myself—is it thick and 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!