Earlier this year, I had a delicious experience while visiting Seattle for a conference. There’s a food truck I’ve mentioned in a past post, called Skillet, that serves the most amazing sliders with bacon jam. Bacon Jam? Oh Yes…bacon jam! So this month when Martha Stewart’s Everyday Food magazine did a feature on bacon and included a recipe for slow-cooker bacon jam – it was destiny!
So what do you do with bacon jam?:
- Serve it as a spread on sandwiches and burgers.
- Use it on crostinis topped with a sliver of Parmesan cheese.
- Part of an appetizer like in stuffed mushrooms or serve at barbecues.
- Can be served as a side condiment.
- This would be fantastic with pasta…
- Kick it up by adding a pepper to spice things up.
- How about as a layer under the egg of a huevos rancheros breakfast?!
- You can make bacon jam any time of the year, it’s not a seasonal gift or condiment.
- Makes a fantastic gift for the bacon lovers on your gift list. Since it’s good for up to 4 weeks refrigerated, package it in an appropriate sized jar, label it and tie a colorful or raffia-type ribbon around the top.
I was really happy how the jam turned out. The contrasting salty bacon with the sugar and maple syrup, in combination with other essential ingredients like onions, garlic, cider vinegar and coffee was irrefutably delicious and unique.
Like my salsas, I preferred the jam to be more chunky but you could easily get a more “jam-like” consistency by using your food processor and processing it longer until you reach the consistency that appeals to you. You’re working with bacon here, so remember this needs to be refrigerated and take extra food handling care if your making this in warmer/hotter months of the year…you don’t want to leave this out for fear of it spoiling.
- For a more “jam-like” consistency, pulverize it longer in the food processor until you get the desired consistency. My personal preference is chunky (like my salsas), so I didn’t process mine down as much as it could have been.
- The directions indicate slow-cooking from 3 1/2 – 4 hours. I slow-cooked it for 4 hours.
- Used a package of maple-bacon and it deliciously intensified the sweet and salty contrast.
source modified from Martha Stewart’s Everyday Food magazine – Issue December 2010
Makes 3 cups
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. You may have to do this in two batches.
With a slotted spoon, transfer the bacon to paper towels to drain. Pat bacon with additional paper towels to absorb oils. Pour off all but 1 tablespoon fat from skillet; add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil. Stir and scrap up browned its from the bottom and sides of skillet with a wooden spoon, about 2-4 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy – about 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool and refrigerate in an airtight container for up to 4 weeks.
A. L. Wiebe says
Wow, Cristina, does this ever look interesting!
I was reading a recipe on CookEatShare site the other day and also happened to be watching/listening to the news. They were doing a small segment on street vendors. One chef was talking about purchasing this product, packaged in cute little jars, from a small specialty food store in Vancouver, B. C. I can only imagine what they were charging per jar. She said that it was made by the people who owned a food truck called Skillet, or something like it, in the Seattle area. Did I hear correctly? Bacon Jam???
I typed in Bacon Jam and here it is on your site. Awesome! I can hardly wait to try this! Thanks for sharing.
Kelley says
My sister and I made this as a gift for our brother, since he loves bacon. The recipe was easy and fun, and it smells SO GOOD cooking! The flavor was a bit too sweet, and not quite savory enough, for my tastes, but I think my brother will like it!
Cristina - Teenie Cakes says
Hi Kelly: It does smell amazing when it’s cooking. It’s almost torture waiting for it to finish!
I hope your brother enjoys it. If you prefer it to be less sweet and like the idea of this jam, maybe cut the maple syrup to a tablespoon or try omitting it altogether. I haven’t tried it without the maple syrup myself…but it’s certainly a thought. My Hubbs loved it and was looking for all kinds of ways to incorporate it our meals. 🙂
Thank you for the feedback and comment. Happy Holidays to you and your family!
The Housewife Diary says
Oh my, I love sweet and salty! What a fabulous idea! I can not wait to try this recipe! I look forward to finding other amazing recipes on your blog.
blackbookkitchendiaries says
this looks crazy good. can i come over? lol:) thanks for sharing this.
Heavenly HOusewife says
Wow, now that’s not a condiment that you see at the supermarket! Great job daaaahling. 😀
*kisses* HH
Cristina - Teenie Cakes says
Hi Heavely HOusewife: LOL! You’re so right…why don’t they sale this deliciousness in the markets? 🙂
Are you reading this Trader Joe’s?
Monet says
I just adore food trucks and trailers…I think some of the most inventive culinary work is happening in these less pretentious food carts! This bacon jam sounds so interesting. I would love to give this a try. Bacon tastes good with just about anything, in my book! Thank you so much for sharing this with us. I hope you have a beautiful day tomorrow!
Cristina - Teenie Cakes says
Hi Monet:
I had a totally different outlook on food trucks. We used to have colorful, descriptive words about them at one time…and it wasn’t appetizing. How different they are portrayed and now they’re moving culinary food delights. What a great experience and eye opener to a new time for this type of food service. So glad they’ve come along to a better light and reputation. 🙂
redkathy says
My first thought was also bacon jam huh? OH MY the hubby would be in heaven!! An interesting combination of ingredients, coffee? Bookmarked! Will definitely be trying this bacon jam, thank you for sharing it 🙂
Cristina - Teenie Cakes says
Hi Kathy:
I know what you mean about hearing the words “bacon jam” I would’ve thought the same too and probably have rolled my eyes and nodded my head in disapproval thinking “what will anyone think of next” — until I tried it on a sandwich/slider….I’m sold! It’s good stuff and a secret for too long. 🙂
Potato Chops and Boneless Chicken says
This recipe has been haunting me for the past month. I’m going to take your blog post as a sign as well. This is definitely a project that has to be achieved in the new year.
Lisa { AuthenticSuburbanGourmet } says
One word – WOW~
Anything with bacon can’t be bad. I love that bacon has made it to the world of jam. This is on my list for must makes over the holiday season. Thank you for sharing and great photos!!!
Debi (Table Talk) says
‘Tis the season for goodies like this. I will have to add this to my holiday entertaining line up~ sounds like it will disappear in no time!
Chef Dennis says
I love bacon!!! you have certainly found my weak spot with this creative post! I am thinking of all the ways I could enjoy bacon jam…..sigh
Juliana says
Oh! You got my mouth watering…never had bacon jam…would love to try it 🙂
kateiscooking says
YUM! The magazine is on my bedside table & I’m going to dig in tonight. That sounds spectacular!!!!!! Kate
Marc @ NoRecipes says
How is it that I’ve never heard of this before! It sounds truly amazing! I could see myself slathering on gobs of this onto just about anything.
marla {family fresh cooking} says
Yum!! Just submitted to Stumble Upon. This jam is playful & festive & I bet very tasty 🙂 xo
Sprinkles of Parsley says
Oh wow this looks so savory and delicious! What a great unique idea! I think you’re right- it seems very versatile and would work so well in all of your suggested uses.
5 Star Foodie says
mmmm… bacon jam! With maple syrup and coffee – that sounds so good! I have got to try that with my leftover Mangalitsa bacon, I bet it would be out of this world!
Sommer @ A Spicy Perspective says
I’m totally speechless! Making this for a party this weekend!
Georgia @ The Comfort of Cooking says
Pocketing this for Father’s Day! I know my dad would flip for this. It looks delicious, Cristina!
Sara says
Bacon jam might as well become staple food in our home. We are brunch lovers so I can think of 1000 of ways to use it. And I love salty sweet combinations so, it’s a deal! Thanks for sharing this recipe
Sandy says
Ahh Cristina, a girl after my own heart..bacon jam..I missed this over at MS so thanks for sharing. Your photos make it even more scrumptious looking …I’m going to have to find Skillet this week , you’ve made me hungry for those sliders-I’ll think of you when I’m chowing down !
Cristina - Teenie Cakes says
LOL! Sandy – how very envious I am that you have Skillet and in total good fun that you’re teasing me! 🙂
I’ll get back out there yet and have my share of those sinfully delectable sliders. :o)
briarrose says
Bacon….jam….you have my attention! 😉 I want it.
Lindsey @ Gingerbread Bagels says
Bacon Jam sounds incredible!!! The recipe sounds really interesting too, I love how it uses coffee. When saw the title “Bacon Jam,” I would have never of thought of coffee! 🙂 I’m so trying this out!
Belinda @zomppa says
I THOUGHT you said bacon jam. Whoa!
bunkycooks says
This would be totally addictive! Oh, my goodness! What a great holiday treat to share with guests (or not!). 😉
Amy Bakes Everything says
There isn’t much that I love more than bacon. Maybe my husband and kids…tops. Can’t wait to make this for holiday party!
eatgreek.net says
you really caught my attention with you “jam” title! 😉
it’s excellent idea for appetizer with bread… 😀
Roxan says
Mmm, salty sweet, my favorite combo. Bacon does add a nice dimension to everything, doesn’t it? It does make sense why it’s become so popular recently. I think if this were to be jarred it would make a wonderful gift for the holidays! It’s so novel and fun.
By the way, what are you doing up so late! ;]
Cristina - Teenie Cakes says
Hey Roxan! I’m with you on the sweet and salty combo. Also, really enjoying the sweet/salty desserts that are quite popular right now. It puts a nice spin on sweets, toning it down a bit.
LOL! Both of us…why are we up so late? 😉