Bacon Jam
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Tangy, sweet Bacon Jam is the ultimate bacon lover’s taste treat. It will become your new favorite condiment. This savory spread is perfect for an appetizer with cheese and crackers or a tasty addition to burgers or sandwiches!
Hold on to your hat, this one will blow your mind!
Bacon Jam
It’s sweet, salty and smoky! It may just be your new obsession. It is mine!
First of all, let’s talk about this jam. This is not a typical jam like strawberry or blueberry jam. It’s savory and incredibly good on all kinds of dishes. Try it in quesadillas and sandwiches, on your burger, on a breakfast sandwich or toast, or as a topping on dips. There is an endless possibility for this Bacon Jam.
I had seen a couple of recipes for Bacon Jam online. They all sounded interesting, but they were not what I had in mind for a Bacon Jam.
This recipe has only six ingredients and comes together quickly. It took me about 30 minutes to complete.
Bacon Jam Ingredients
- 8 slices good quality, thick-cut bacon (about 1/2 pound. I used Wright’s)
- 1 cup white onion sliced thin
- 1 clove garlic clove
- 2 tablespoons white wine vinegar
- 1/2 teaspoon brown sugar
- 1/3 cup pepper jelly
Pepper Jelly
Get a good quality, thick bacon. I would get just a plain flavor. Maple or black pepper will alter the flavor.
I used white wine vinegar and can’t promise the same results if you use another flavor.
Tabasco Jalapeno Pepper Jelly is great in this recipe. In stores, it is usually in the ethnic section of the grocery store along with the Mexican and Chinese foods (I know, that’s so random!) or with the jams and jellies (where it totally should be!). If you can’t find it, you can order it at my Amazon store.
More recipes you’ll enjoy
- CARAMELIZED SWEET ONION JAM
- Greek Yogurt Strawberry Jam Pound Cake
- BEST SOUTHERN LAYERED JAM CAKE
- Crawfish Dipping Sauce
- Balsamic Strawberry Jam Recipe
Bacon Jam
Ingredients
- 8 slices good quality thick cute bacon (about 1/2 pound. I used Wright’s)
- 1 cup white onion sliced thin
- 1 clove garlic clove
- 2 tablespoon white wine vinegar
- 1/2 teaspoon brown sugar
- 1/3 cup Tabasco Spicy Red Pepper Jelly
Instructions
- Cook bacon in a large skillet over medium heat until crispy.
- Remove with a slotted spoon to drain. I like to let the bacon drain on paper towels.
- Add the onions to the same pan and saute until tender, about 5 to 6 minutes. Stir often so the onions will cook evenly.
- Add the garlic in with the onions and cook 1 to 2 minutes. Remove from skillet.
- Add the vinegar and deglaze the pan, scraping the bits off the bottom of the pan.
- Reduce heat to low and add the brown sugar and pepper jelly to the pan. Simmer until it thickens, about 5 minutes.
- Add onion, garlic and bacon back into the pan and heat through.
- Great servd on toast, as a spread for sandwiches and wraps,
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Wonder if you can actually preserve this like regular jam, so that it can be given as gifts, without refrigeration. looks great, can’t wait to try it.
With it being a meat and not dried, I was afraid to not refrigerate it even if sealed with traditional canning methods.
Hello! I’m excited to try this, but had a question for you to answer. I’m sure it will not stick around long enough to worry about, but how long will it last being refrigerated?
Sorry! I found the answer I was looking for as I scrolled back through the comments!
I”m sorry, I’ve been traveling and just getting caught up with these. I’m glad you got the answer.
What is the answer to how long will it keep in the refrigerator? I don’t see it comments.
Hello, My BF lives bacon I would love to do this for him, problem, we don’t have nor I have ever seen anywhere here the Jalapeño jello, what can I use instead? Here is South Africa they don’t sell it.
the jalapeno jelly is such a major part of this recipe, you really can’t get that flavor from anything else that I can think of. I don’t know if you can get the ingredients for the pepper jelly and make it but that may be an option. This recipe sounds close to the packaged pepper jelly I used. http://www.epicurious.com/recipes/food/views/spicy-red-pepper-jelly-236699
Paula,
I made this tonight and found it a little greasy. I left the grease in the pan after frying the bacon (was that correct?) Also, it didn’t really thicken (maybe because of the grease). Please help!
Michelle
I had 1 to 2 tablespoon of grease in the pan from my bacon, that could have been it. It’s so hard to tell some bacon has a lot more fat than other. With that being said, the jam is a little greasy.
Hello,
Great recipe! How long will this last for in the fridge?
Cheers
Nikki
I swear I thought I had that in there, a week in fridge, but it won’t last that long. 🙂
Andrea, I am not a fan of any kind of peppers. A friend gave me a recipe for green pepper jam after I tasted it. I made some. Once in a while I take an 8oz. jar of jam and first beater an 8oz. cream cheese, then add the jam. Beater to mix the two. Actually very good. Oh yeah, if you make the jam instead of buying, I was given the hint to clean the peppers and cut some and put in a blender with some water. Very easy.
Can u something other then jalapeno pepper jelly
I have only tried it with pepper jelly. Anything else even another type/flavor jelly would change the flavor
When I first read the title Bacon Jam I was pretty confused. I’ve never seen something like this before! But it looks incredible! You’ve caught my interest. I think I’ll have to give this one a try. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Oh no you didn’t! *jawdrop*
This looks absolutely amazing, and I can only imagine the flavour of it, yum! I have made chutneys before, which are sort of like more savoury jams, which I love! This looks fantastic 😀 Love the cutlery as well, so pretty! x