Bacon jam is one of those things that could potentially change your life. Crispy bacon is rendered down with caramelized onions, sweet brown sugar, tart apple cider vinegar, fragrant coffee, plus spiced chili powder, to create a jam that will pretty much make anything it touches 100% better. Don’t believe me? Try it yourself!
I recommend using a thick-cut bacon that’s made from the good stuff. I’m talking about buying something that’s hormone-free, farm-raised, and righteously delicious. No facon bacon or anything like that here. You want to start with a base that will make your bacon jam shine!
You can even get more creative than I did and add fresh rosemary or thyme to give it a little more herbal essence. And this jam is totally versatile and can pretty much go on anything you’ve ever dreamt about. Breakfast sandwiches will never be the same. Brussel sprouts will never be the same. You will never be the same!
A word to the wise, though, make this stuff once every few months, because if you have it more than that, I don’t want to be responsible for heart disease. This stuff isn’t healthy by any means, but it sure is good. Plus, at the end of the day, indulgence in moderation is probably the best thing we’ve got going.
- 2 pounds bacon (chopped)
- 2 large onions (finely chopped)
- 1/2 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1/4 tablespoon chili powder
- 1/4 teaspoon curry powder
- Dash cayenne pepper
- Splash of coffee
- Dash salt
- Dash pepper
- 1 ounce whiskey (optional)
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Gather the ingredients.
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In a medium-sized sauté pan, cook the bacon over medium heat until the fat has rendered out and the bacon is almost crisp.
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Remove cooked bacon, leaving the grease in the pan.
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Add onions and sauté until caramelized and soft—about 15 minutes.
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Add chopped crispy bacon back to the onions and stir in brown sugar.
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Add vinegar, chili powder, cayenne pepper, coffee, curry powder, and salt and pepper and cook on low for for at least an hour in a half or until a thick jam forms.
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Using a handheld immersion blender, gently pulse the bacon jam until it’s mostly creamy with a few chunks of bacon left.
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Enjoy!
The Spruce / Cara Cormack
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