Bacon Jam

IMG-1793Since we’re spending, ah, a lot of time at home these days, we may as well make the best of things. Here’s a warm and savory treat to enjoy with crackers or crostini while watching a movie in your living room, pretending you’re at the theater. Stay safe, friends.

Ingredients (Makes 1 cup; recipe doubles easily)

1/2 pound bacon, diced
1 small onion, diced
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons white vinegar (or use cider vinegar)
1/2 cup brown sugar, lightly packed
1/4 cup water

IMG-1789Step 1) Fry bacon in a hot skillet, stirring frequently, until pieces are just barely beginning to crisp around the edges. Add onion, butter, salt, and pepper. Continue to cook over medium heat, stirring constantly, until onions are translucent. Remove from heat and allow to cool slightly.

Step 2) Transfer warm (not super hot) bacon and onion mixture to a blender, using a slotted spoon. Add vinegar, brown sugar, and water to blender. Pulse until blended but still slightly chunky.

Step 3) Remove any remaining bacon fat from the skillet (save it for greasing a baking sheet to make roasted potatoes!). Return blended mixture to the skillet and simmer with constant stirring over medium heat for 5 – 10 minutes. The bacon jam will darken in color and take on a glossy appearance. When the bacon jam is thick and glossy, it’s finished!


Bacon jam is really, really rich – a little goes a long way! I served this jam on thin slices of baguette, topped them with thin slices of tomato, and sprinkled them with narrow slices of arugula (see photo at top). Enjoy!


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