Bacon Jam
Diced bacon is slowly cooked until browned, then combined with sautéed shallots or sweet onion, garlic, brown sugar, maple syrup, and cider vinegar. The mixture simmers with a small amount of water, allowing the flavors to meld and the liquid to reduce. Spices like smoked paprika, black pepper, and red pepper flakes add depth, creating a balance of sweet, smoky, and savory notes in a thick, spreadable preserve.
As it simmers, the bacon fat and aromatics combine with the sugar and vinegar to form a glossy, cohesive texture. Regular stirring ensures even cooking and prevents burning, while the gradual reduction intensifies flavor. Once cooled, the mixture can be stored in a jar, producing a versatile, richly flavored condiment that clings to bread, crackers, or roasted meats.
Bacon
Servings: 24Ingredients
- 1 lb. bacon, diced
- 1 cup 4 diced shallots (or 1 medium sweet onion)
- 3-4 garlic cloves, crushed
- ½ tsp. ground black pepper
- ¼ tsp. smoked paprika
- ⅛ tsp. red pepper flakes
- ½ cup packed brown sugar
- 2 Tbsp. maple syrup
- 3 Tbsp. cider vinegar
- 1/2 cup water
Instructions
- Add the diced bacon to a cold skillet and place over a medium-high heat.
- Sauté the bacon, turning frequently, until it is brown, then use a slotted spoon to remove the bacon and set aside on a paper towel.
- Remove all but three tablespoons of bacon fat from the skillet, reduce the heat to medium, and add the diced shallots to the hot bacon fat.
- Sauté the shallots until they are soft and starting to brown.
- Return the bacon to the pan and combine.
- Add the crushed garlic, smoked paprika, red pepper flakes, brown sugar, maple syrup, and cider vinegar to the shallots and mix thoroughly.
- Cover with a half cup of water and blend.
- Allow the mixture to simmer and thicken, stirring regularly, usually 30-45 minutes.
- Once the liquid has cooked off, remove from the heat and allow to cool to room temperature.
- Place the bacon jam in a jar and store in the refrigerator for up to 3-4 weeks.