Bacon Jam
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Tangy, sweet Bacon Jam is the ultimate bacon lovers taste treat. This 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!
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 aa typical jam like strawberry or blueberry jam. It’s savory and is crazy 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 really is an endless possibility for this Bacon Jam.
I had seen a couple of recipes for Bacon Jam in cyberspace. They all sounded interesting, but 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 from start to finish.
Bacon Jam
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 really 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 along with the Mexican and Chinese foods (I know, that’s so random!) or it’s with the jams and jellies (where it totally should be!) If you can’t find it you can order it at my Amazon store.
Bacon Jam
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Save To Your Recipe BoxIngredients
- 8 slices good quality thick cute bacon (about 1/2 pound. I used Wright's)
- 1 cup onion sliced thin
- 1 clove garlic
- 2 tablespoon white wine vinegar
- 1/2 teaspoon brown sugar
- 1/3 cup Jalapeno 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 jalapeno 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,
Notes
Nutrition
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Hello. What can I use instead of Jalapeno Pepper Jelly, which does not exist in Sweden? Grateful for answers. Regards Eva
Here’s a recipe for homemade pepper jelly that will be similar: http://thehungrymomma.blogspot.com/2010/11/pepper-jelly.html
Or use 1/4 cup apple jelly with 1/2 tablespoon minced pickled jalapenos in place of the pepper jelly
This sounds amazing! What kind of onion do you use? White, yellow, or red??
HI Kathy, I used a sweet onion. Texas sweet or Vidalia, I really like Vidalia best.
Paula!!! Thank you for the quick response! Planning to buy the ingredients to make this, today!! 🙂
Sorry to keep bothering you Paula. But, I looked for jalapeno jelly today. Couldn’t find it. I did a search online, and was wondering if the (Tabasco) one you used is green? Or is it red?
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.