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Bacon Jam
  • 1 lb bacon , diced
  • 1 large sweet onion , diced
  • 4 cloves garlic , minced
  • ¼ cup maple syrup
  • ¼ cup balsamic vinegar
  • ¼ cup water
  • ¾ cup ketchup
  • 1/2 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • ¼ tsp . cayenne
  • 1/4 tsp . black pepper
  1. Dice up the raw bacon and cook in a large pan over medium heat until crisp. Remove the bacon from the pan placing on paper towel to drip.
  2. Pour off most of the fat leaving about 1-2 tbsp in the pan. Add the onions to the hot oil and cook until translucent. Add the garlic to the cooked onions, cooking for an extra minute.
  3. Add the remaining ingredients to the pan and bring to a boil. Transfer the cooked bacon back to the pan. Make sure to scrap all those delicious brown bits off the bottom of your pan.
  4. Turn the temperature on low so the mixture cooks on a low simmer, stirring occasionally. It took me about 45 minutes to reach a thick and syrupy consistency.
  5. Remove from heat and cool for 20 minutes. Pour your bacon jam into a food processor. Pulse your jam until it reaches the desired consistency