I made this for a party yesterday and, when after posting a pic on Instagram, immediately received texts, comments and emails requesting the recipe.
Y’all love you some bacon!
So here it is… its easy, fast and makes a great appetizer – and its great to give away as gifts during the holidays.
BACON JAM
1 1/2 pounds sliced bacon, cut into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup apple cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup (NOT the fake stuff, people.)
3/4 cup strong brewed coffee
In a large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, maybe 15 minutes (It doesn’t have to be fully cooked). With a slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 2 tablespoons fat from skillet; add onions and garlic, and cook until onions are translucent, about 5 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up all the browned bits from skillet with a wooden spoon for a few minutes.
Add bacon back to skillet and lower heat to a simmer. Simmer on low for about 20 minutes, until liquid is syrupy and not fully absorbed.
Transfer to a food processor; pulse until coarsely chopped.
Let cool, then refrigerate in airtight containers, up to 4 weeks.
Adapted from Martha Stewart and my mom’s neighbor’s recipe
About Melissa
I’m so tempted to make this. right. now. It looks SOOOO good.
ok, we didnt have any brown sugar right now, so this will happen tomorrow.
This looks awesome. Who doesn’t LOVE bacon?
WOW! This looks really, REALLY good! Definitely something I’ll have to try (Super Bowl!!)
This looks phenomenal! We are a family of bacon-eaters and I’m all over this like B on a BLT! Thanks for sharing!
What was your inspiration for this? It looks downright delicious and dangerous 🙂
This looks awesome! I want to try this!
I had a similar recipe that I found elsewhere, but yours came out way better than mine! I think it was because it missed that all-important step to drain some of the fat before starting on the onions. I think I may try it again with your version!