What one thing could improve a burger, a breakfast, a grain-free biscuit and even some ice cream? If you guessed bacon jam, you’d be right. Yes, you heard me. BACON JAM. What is this magical concoction, you ask? Well you see, it’s jam made out of bacon. And it’s perfect on literally anything.
I first heard of bacon jam about four years ago while visiting a friend in Virginia. At the time I was a grain-loving, dairy-guzzling fiend, and the bacon jam I had at a local restaurant was slathered on a grilled cheese sandwich. It was the best grilled cheese sandwich of my life.
Since then, any time I’ve seen bacon jam on a menu, I’ve tried it. Unfortunately, that’s become more of a challenge in the last year or so since I’ve been following a paleo lifestyle. Many of the restaurant jams are filled with added refined sugar, and are typically spread on thick slices of bread.
So what is a girl to do? Well I wasn’t about to go without bacon jam! No sir. Instead, I made my own last night when we had a friend over for burgers. And it was awesome. It was perfect. There was nothing I could think of to make it better. I hate to brag, but it’s how I feel.
So make your own bacon jam, keep it in a jar in the fridge, and starting putting this sh** on everything!
Here’s how you can make this in your kitchen: (makes about 3/4 cup of jam)
- 12 strips of bacon, chopped into small pieces
- 1 medium Vidalia onion, sliced into long, thin strips
- 1/4 cup maple syrup
- 1 tbsp bourbon*
- 2 tbsp balsamic vinegar
1. Cut the bacon strips into small pieces, about a 1/4-inch wide. Place the bacon pieces into a large saucepan over medium-high heat and cook, stirring frequently, until the bacon has cooked through and is beginning to brown (about 3-5 minutes after the bacon begins to sizzle). Be sure to not let the bacon burn! Once the bacon is cooked, remove it from the pan, leaving the fat behind, and put the bacon bits on a paper towel-lined plate.
2. Add the onion to the pan with the bacon fat and reduce the heat to medium. Cook the onions, stirring frequently, on this lower heat until they have caramelized, about 10 minutes. Be sure to stir often to insure the onions brown slowly, bringing out their sweetness.Once the onions are cooked, drain the bacon fat from the sauce pan.
3. Keeping the stove at medium heat, add the bacon back into the pan with the onions. Add the maple syrup, bourbon and balsamic vinegar to the pan, stirring to combine. Simmer the mixture over medium heat until the liquid reduces by about half and the mixture begins to resemble jam (about 5-7 minutes).
4. At this point, you can leave the jam as it is (this is how I served it), or place the mixture into a food processor and pulse a few times to make a smoother jam. Both options are great, and it’s really up to your personal preference.
5. Place the finished jam into a glass bowl or jar, allow to cool at room temperature for about 10 minutes, and then place into the fridge. Allow the jam to cool completely, and then put it on anything and everything. It’s fantastic on burgers and breakfast sandwiches, but the possibilities are endless. EAT AND ENJOY!
*You can choose to leave the bourbon out if you’re not into that or don’t have any in the house, but if you have some available it’s definitely worth it!
Let me know if you try this recipe and share your feedback! What did you put it on? Any ideas to make it even better?