Oh yes, I went there. Bacon jam. I was trying to come up with a way to give my regular hamburgers a WoW! factor and I believe I’ve found it! It’s not uncommon for me to cook up some bacon and top my burgers with it. I’m not sure what inspired me to do this, to be honest, I had never heard of it before until I started searching the internet for inspiration and came up with this recipe. The end product is very flavourful and may be considered spicy for those not used to the heat but my family LOVED this bacon jam recipe. It does need to be used up within 2 weeks so I had to come up with other ways to use up the jam. Darn my luck. 😉
I served my hamburgers along side my rainbow slaw but would also be great with french fries or any other hamburger side favourite.
Here are a few ideas to use your bacon jam:
- Stir into your scrambled eggs
- Top cracks with the jam, add cheese if you wish
- Add it to your mashed potatos
- Use as a condiment on BLT’s, omit the bacon
- Mix with some sour cream for a veggie or bread dip
- Spoon overtop of chicken breasts during the last 10 minutes of cooking
- Mix with roasted brussel sprouts
- Serve with a sausage on a bun
- Spoon onto of hamburger with a slice of cheese
- Mix with mayo for a delicious potato salad
- Use as a condiment on toasted tomato sandwiches
How would your family use 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
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.
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.
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.
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.
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
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