Bacon jam is a secret little chef's sauce. It's smoky, sweet, and tangy, with heaps of flavor that transforms any dish it touches into something amazing.
This unique, delicious and easy-to-make condiment perfectly balances savory and sweet, made with caramelized onions, smoky bacon, brewed coffee, and balsamic vinegar.
Sometimes referred to as bacon chutney, it's ideal for spreading on sandwiches or cheese toasties, dollop onto gourmet burgers, pair with artisanal cheese boards, or serve with roasted and barbecued meats.
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Why You'll Love Making Bacon Jam
- Quick and simple to prepare with minimal ingredients.
- Versatile enough for multiple dishes, from breakfast to dinner.
- A homemade condiment that feels indulgent but is easy to make.
Ingredients
- Bacon: The foundation of the jam. Smoked streaky bacon. Don't buy back bacon. Thin slices are best for rendering down and giving a soft texture once cooked. Think cut bacon will give a chunky jam that's tougher than streaky bacon.
- Onion: Use regular white or brow-skinned onions. I've tried it with shallots, which work great. Red onion will work, too. Don't use scallions.
- Brown Sugar: I like the slight molasses flavor brown sugar gives. However, if you only have regular white sugar, then use that.
- Brewed Coffee: Use freshly brewed coffee. Instant coffee doesn't work very well as the flavor is too harsh. The bacon jam won't taste like coffee, but the coffee gives it an amazing depth of roasted savory flavor.
- Balsamic Vinegar: Balsamic vinegar, mainly because of its dark color. You do not have to use an expensive aged balsamic as we will cook it. If you don't have balsamic, use red wine, white wine, or apple cider vinegar. Just note that the color will not be dark.
- Mustard Seeds: You could add grain mustard from the glass jars or use mustard seeds. Mustard, sweetness and smoky pork is a classic flavor pairing popular all over the world.
- Garlic Powder and Black Pepper: You could add fresh crushed garlic if you have garlic. Otherwise, powdered garlic does a great job. Freshly ground black pepper is also a must with sweet, smoky, bacon flavors.
See recipe card for quantities.
Instructions
Step 1: Chop The onions
Peel the onions, then chop them up quite finely. The smaller, the better, so they cook down easier.
Step 2: Chop the bacon
It's best to use sliced streaky bacon. Dice it up into smaller 1.5 cm or ½ inch chunks.
Step 3: Fry Onion And Bacon
In a large saucepan, cook the bacon and onions over medium heat until the onions are softened.
Step 4: Cook Bacon Jam
Add the sugar, mustard, garlic powder, coffee and balsamic vinegar. Simmer on low/medium heat until thickened but not dry.
Step 5: Cool And Store
Cool down the bacon jam before using or storing it for later.
Hint: Make sure to stir the jam often to avoid burning and to judge doneness.
Top Tip
To judge when it's done, place a small amount on a plate and put it in the fridge or freezer to set for a few minutes. It should be thickened, not runny, nor too sticky.
Variations and substitutions
- Spicy: Add chili pepper flakes or fresh hot peppers when cooking the bacon and onions to make a spicy bacon jam.
- Added umami: Add finely diced mushroom and cook it out before adding the onions and bacon. Mushrooms have a ton of savory, umami flavor.
- Bacon Alternatives: Use turkey bacon or skip bacon entirely. Use mushrooms like I previously suggested for a vegan version.
- Sweeteners: Swap brown sugar for honey or maple syrup.
- Vinegar Options: Apple cider vinegar or red wine vinegar if you don't have balsamic vinegar.
Storage
Bacon jam can be canned by sterilising the canning jars first in boiling water and then adding hot bacon jam and sealing immediately before cooling down.
It will last in the fridge sealed airtight for months and years in the freezer.
When using it, always make sure to use a clean spoon and don't dip the spoon into the jam once you licked it because it will cause spoilage.
Serving suggestions
- Spread on toasted cheese or other sandwiches for an insanely delicious flavor boost.
- Use in burgers, whole baked potatoes or scrambled eggs.
- Serve on a cheese board with crackers, and a selection of matured and soft cheeses.
- Roasted vegetables, like baked pumpkin or roasted baby potatoes.
- Amazing on anything potato, like creamy smooth mashed potatoes or crispy smashed potatoes.
FAQ
It's best served at room temperature or slightly warm.
Yes. Two terms for the same condiment. Matter of fact, it's technically more of a chutney than a jam because it contains no fruit and plenty of vinegar.
Yes, but you have to use cured smoked bacon, which contains botulism preventing curing salt. This recipe also has enough acid to lower the pH to a safe level(4.5) for canning.
Other condiment recipes
Looking for other recipes like this? Try these:
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Recipe
Bacon Jam Recipe (Bacon Chutney)
Ingredients
- 500 grams (2 cups) Bacon
- 250 grams (1 4/7 cups) Onion
- 3 grams (1 teaspoon) Garlic powder
- 2 grams (1 teaspoon) Black pepper
- 4 grams (1 ⅓ teaspoon) Mustard seeds
- 250 grams (1 cups) brewed Coffee
- 130 grams (⅗ cups) brown Sugar
- 50 grams (3 ⅛ tablespoon) Balsamic vinegar
Instructions
- Step 1: Chop The onions. Peel the onions, then chop them up quite finely. The smaller, the better, so they cook down easier.250 grams Onion
- Step 2: Chop the bacon. It's best to use sliced streaky bacon. Dice it up into smaller 1.5 cm or ½ inch chunks. It's best to use sliced streaky bacon. Dice it up into smaller 1.5 cm or ½ inch chunks.500 grams Bacon
- Step 3: Fry Onion And Bacon. In a large saucepan, cook the bacon and onions over medium heat until the onions are softened.
- Step 4: Cook Bacon Jam. Add the sugar, mustard, garlic powder, coffee and balsamic vinegar. Simmer on low/medium heat until thickened but not dry.3 grams Garlic powder, 2 grams Black pepper, 4 grams Mustard seeds, 250 grams brewed Coffee, 130 grams brown Sugar, 50 grams Balsamic vinegar
- Step 5: Cool And Store. Cool down the bacon jam before using or storing it for later.
Notes
- Spicy: Add chili pepper flakes or fresh hot peppers when cooking the bacon and onions to make a spicy bacon jam.
- Added umami: Add finely diced mushroom and cook it out before adding the onions and bacon. Mushrooms have a ton of savory, umami flavor.
- Bacon Alternatives: Use turkey bacon or skip bacon entirely. Use mushrooms like I previously suggested for a vegan version.
- Sweeteners: Swap brown sugar for honey or maple syrup.
- Vinegar Options: Apple cider vinegar or red wine vinegar if you don't have balsamic vinegar.
- Refrigeration: Store in an airtight container in the fridge for up to 3 months.
- Freezing: Freeze in small portions for years. Defrost in the fridge overnight.
- Canning: Can be canned by using proper canning methods and sterilized jars.
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