Bacon Jam Recipe
User Reviews
5
Bacon Jam Recipe
Description
The Bacon Jam Recipe uses bite-sized pieces of bacon cooked until lightly browned and then combined with onions, garlic, brown sugar, cumin, and cayenne. Brewed coffee, apple cider vinegar, and maple syrup add depth and a balance of acidity and sweetness. After combining, this mixture simmers slowly in a slow cooker uncovered to reduce the liquid to a syrupy stage. Finally, it's pulsed in a food processor to reach the preferred jam texture.
This bacon jam offers a complex combination of smoky, sweet, spicy, and tangy flavors with a sticky, spreadable consistency. It can be served on toast, burgers, or crackers, enhancing dishes with its unique taste. It is important to cool it completely before storing, and it keeps well refrigerated for up to four weeks.
Adapted from Martha Stewart, the recipe provides a detailed cooking approach to safely render the bacon fat and build flavorful layers from the aromatics and liquid ingredients. This ensures a hearty, spreadable jam rather than a greasy bacon sauce. Measuring the liquid reduction and pulsing according to preference allows control over final texture.
Ingredients
- 1 1/2 /2 pounds Bacon cut into 1 inch pieces
- 3 onion finely diced
- 4 cloves garlic finely diced
- 1/2 /2 cup brown sugar packed
- 1/4 /4 teaspoon cumin ground
- 1/4 /4 teaspoon cayenne pepper
- 3/4 /4 cup coffee strong brewed
- 1/2 /2 cup apple cider vinegar
- 1/4 /4 cup pure maple syrup
Instructions
- 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.
Notes
- Use a slow cooker to evenly reduce the bacon mixture until a thick syrup forms, usually around 6 and a half hours on high.
- After cooking, pulse the jam in a food processor to reach your preferred chunky or smooth texture.
- Store the cooled bacon jam in an airtight container in the refrigerator for up to four weeks.
- Adjust the amount of cayenne pepper for spiciness to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 143mg | 6% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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