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Bacon Jam

Oh yeah, I said it and I'm going to say it again,

BACON JAM

0AB77951-04CF-4DF5-B441-BC59F9D5090B_zpsk89wwjqs.jpg


Ok here's how to do it:

Yields 1 pint
1 pound smoked bacon, cut into 1-inch pieces
4 cloves garlic, minced
1 medium onion, sliced
1 tablespoon dark brown sugar
1 tablespoon hot sauce or to suit tolerence
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
Black pepper to taste
extra water

In a dutch oven, fry the bacon in batches until lightly browned and beginning to crisp. Remove to paper towel lined plate and set aside. Drain all but 2 tablespoons of bacon grease out of the pan. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

Add the bacon to the onions and garlic, and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so, and stir regularly.

Jam is done when you cant tell the onions from the bacon. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the jam. Refrigerate up to two weeks.

I've been thinking about using some Fataliis, Datils or maybe some MOA Scotch Bonnetts in a batch too.
 
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Dang, I knew I should have put a disclaimer in the title that you must be sitting down before opening this thread, it just does something to men

:cool:
 
Bah... helps to actually read the post and not just stare at the bacon porn... LOL
 
It really looks good... and will have to be tried :)
 
Holy shit that looks awesome. I can't think of many foods that produce the amount of drool that bacon does in any form. I'm sitting here pulling a "Homer" drool. I could eat that entire jar with a spoon and a crusty loaf of fresh hot bread. Ah screw the bread just that bacon jam and a spoon. I'm tempted to make that pic my wallpaper but I would probably keep licking the screen lol. Why have I never made this??? Thanks for the recipe!
 
Scorched said:
Holy shit that looks awesome. I can't think of many foods that produce the amount of drool that bacon does in any form. I'm sitting here pulling a "Homer" drool. I could eat that entire jar with a spoon and a crusty loaf of fresh hot bread. Ah screw the bread just that bacon jam and a spoon. I'm tempted to make that pic my wallpaper but I would probably keep licking the screen lol. Why have I never made this??? Thanks for the recipe!
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You'd need a spoon?

Looks amazing, RM. I'm forcing myself to make your bacon hot sauce last. That stuff is seriously one of the best sauces I've ever had, if not the best outright.
 
A homemade biscuit, egg fried over medium, nice splooge of Bacon Jam and a hot cupa. Breakfast is served :)
 
Dang it, now I'm going to have to make another batch so I can post a picture of it 
 
Do you think it would be ok to pressure can this? Even a pint over 2 weeks would be more than I could/should eat due to dietary concerns. I have some 4oz jars that would help spread the jam out over 6 to 8 weeks. Either way, I'm definitely making a batch today!
 
Yes mecdave, pressure canning is the only way to do it with the ingredients, BACON, that are in there. Be sure to pose up some pics of the process!
 
Well, it's in the canner now. I probably didn't cook it down enough, figuring that it would cook plenty in the canner (75 minutes @ 11 psi). I quit simmering after an hour, food processed it, then cooked it down for another 15 minutes. Then after filling the canner, I ran across this article with a bit more detail... http://thecancangirls.com/2013/04/bam-bacon-jam/
 
Probably should have gone at least 2 hours in the dutch oven, but it just smelled (and tasted) so darned good I couldn't resist. I know it's not as dark and rich looking as RM's, but did I mention it tastes good? ;)
 
Jars (in the canner) and lids heating up. Jam is cooling down before pulsing in the food processor.
bacon1.jpg

 
I almost didn't notice these dented lids...
bacon2.jpg

 
In...
bacon3.jpg

 
Out...
bacon4.jpg

 
Things I'll do differently next time to hopefully give it the eye appeal that Rocketman's has...
  • Brown the bacon a bit crisper/darker.
  • Same with the onions.
  • Do use dark brown sugar (I only had light).
  • Do use a tablespoon or two of a dark red hot sauce (I used 2 yellow Bhuts for heat).
  • Simmer longer to thicken more.
  • Cornstarch slurry?
PS Did I mention it tastes great? :-)
 
NICE!!

I've been thinking about maybe adding some Bourbon or Rum next time and the only bacon I use is Wright brand Applewood smoked.
 
Had to make a new batch as my "Friends" keep asking begging for more and more. This time I made 3 mild with no heat and 6 Hot with Jalapenos for heat. Here's how I do it:
 
Ingredients:
 
6 Pounds Wright Brand Hickory Smoked Bacon
6 Medium Onions
24 cloves Garlic
6 Tbs Dark Brown Sugar
1 1/2 Cups Apple Cider Vinegar
1 1/2 Cups Real Maple Syrup
6 cups strong coffee
2 oz White Rum
Black pepper to taste
 
Here's what it looked like
 
Cooking up the bacon
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Sauteing Onion and Garlic
F2A75117-9BF8-4796-A988-DDFB263ACAB0_zpsygx6ag33.jpg

 
Everything combined into one pot and coming to a simmer
4F583B05-5F3B-41C2-A65D-F84164A44EB5_zps1rdqdzud.jpg

 
Humm, for heat should I go like this
6ACB0319-E7B6-4B12-B54D-FCC8B5CC7986_zpsaliahm9v.jpg

 
or maybe this might do the trick
30E00FB1-B5E6-4B2C-90CF-8CA3B6C4E18E_zpsvbdmyepq.jpg

 
6 Hot and 3 mild
69AFE6F5-65D9-4228-B4DA-DAA9EE013677_zps9w7eetor.jpg

 
and just look at the color
D3A08293-1B47-4E89-83A4-F73575064EC2_zpsf4toefmj.jpg

 
I decided to go with Jalapenos for heat as I didn't want it so be super hot and I love Jalapenos :) So, it proved to be the perfect heat level and the flavor was spot on for the jam.
Oh, I used 10 Jalapeno for those 6 jars.
 
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