2013/06/15 by nikkiledford
Dude. Bacon Jam. It exists and it’s AMAZE BALLS! I mean really, sugar and bacon in a spreadable form has to be some sort of window into the heavenly realm. You know, the one with angels and golden streets and pearly gates… It’s bacon perfection.
This divine condiment can be used for any and all of your meals: eggs and sweet potatoes, cobb salad, burgers with grilled veggies, a spoonful for a snack, a topping for your coconut ice cream, and on and on… What I’m really saying is, you should make this.
Hardcore Paleo’s BEWARE! There is sugar in this jam. Don’t worry. It’s okay. It’s just a condiment. Think of it like hot sauce or mustard. You wouldn’t want to sit down and eat an entire jar that would you?! It’s meant to be used sparingly.
This is not an original recipe by me. You can find the brains behind this glorious piece of tastiness over at Dinner with Julie.
1 lb. bacon, diced into small pieces
3/4 c. chopped onion
3 medium garlic cloves, minced
1/2 c.organic brown sugar
1/2 c. brewed coffee (hot or cold)
2 Tbsp. maple syrup
1 Tbsp. balsamic vinegar
1 Tbsp. spicy mustard
- Cook the chopped bacon in a pot. Once browned, remove bacon bits while leaving the drippings in the pot.
- Add onion and garlic to the pot, saute until golden/fragrant.
- Add the bacon back to the pot along with the sugar, syrup, coffee, mustard, and vinegar.
- Simmer over low-medium heat until the bubbles form more slowly and the mixture begins to thicken. This will take about a half hour. The jam will be even thicker once it cools so don’t let it go too long unless you want candied bacon and a very stick mess in your pot.
- Optional: I used an immersion (hand) blender to break down the jam even more. I like it less chunky… more spreadable.
- Transfer jam to a glass jar and cool. Serve warm or cold.