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Four Brie and bacon jam crostini
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4.98 / 37 votes

Bacon Jam

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.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Condiments
Cuisine: American
Servings: 12 servings
Calories: 136

Equipment

  • 6-quart slow cooker

Ingredients

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch (25-mm) 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)
US - Metric

Instructions

  • 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.

Notes

  1. Bacon--Use thick-cut bacon for the best results.
  2. Freeze--The bacon jam can be frozen for up to 6 months in an airtight container. 
  3. Bacon fat--Don't toss out leftover bacon fat. It works well as a cooking fat, particularly for foods that benefit from the addition of bacon flavor (which is basically everything.)

Nutrition

Serving: 1serving (2 tablespoons) | Calories: 136kcal | Carbohydrates: 12g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 322mg | Fiber: 1g | Sugar: 10g