I was skeptical about why someone would need bacon jam but I sure feel silly now that I’ve tried it! I wasn’t sure what to expect but it is savory, smoky, salty, sweet, acidic. It is a little bit of everything perfectly balanced.
I have been on a weight loss mission which is why you haven’t seen too many posts from me. I was finding it hard to lose these dreaded extra pounds when I was thinking about food all…the…time.
So the important thing here is that during the time I was neglecting to feed Jonny exciting new meals he has picked up the slack and started doing a lot more cooking. The best part about him cooking is that he approaches cooking in a very different way than I do and opens my eyes to so many more things. Like bacon jam…
Honestly, it never would have crossed my mind to make bacon into jam. Why would anyone need such a thing?!? Well I can tell you why! Its friggin’ delicious! The day after he made it, he had it on a burger. Last night we put it on top of steak 🙂 If we have any left this weekend I would love to use it as a topping for scallops or wrap up some sole around it and bake it!
- 1 lb bacon cut into 1 inch pieces
- 1 cup diced onion
- ½ cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup maple syrup (homemade but you can use store-bought)
- ¼ cup coffee
- Brown the bacon, drain off most of the fat
- Add the onions and let them sweat
- When onions are translucent, add the remaining ingredients and let simmer until the mixture is thick (about 20 minutes)
- Pulse in a food processor until you form small chunks
- Put in a jar in the fridge until you are ready to use
This nutrition chart is based on 1 Tbsp serving size