Thanks to my trusty Dutch oven, I’ve been able to make some delicious jams and fruit butters in the past, most notably peach and nectarine. This, the third part in the continuing This Is My Jam series, I pursued a more savory jam that doesn’t can in the traditional method, but does stay in the fridge for up to a month. After remembering my oldest brother made some bacon jam several years ago over a holiday break, I thought I’d try my hand at it. The result was a savory, salty, sweet, and tangy product that I don’t think I’ll ever stop making. I’m getting hungry thinking about it and will probably follow writing this post with a piece of homemade bread spread with the jam.  This jam is a perfect gift in a mason jar with a ribbon or bow adorning it. It’s easy to make and tastes like an angel hugging you. Try it out and make some for you and yours. I know I’ll be making more for me and mine.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

This recipe is based on The Kitchn’s bacon jam recipe, but I modified it a wee bit, adding in some elements from a Martha Stewart recipe.

Ingredients

1 pound thick-cut bacon, cut into 3/4-inch pieces
1 large white onion, roughly diced
1 large shallot (2 cloves), peeled and thinly sliced
1/3 cup pure maple syrup
1/2 cup packed brown sugar
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper
Directions
  1. Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes. Keep all the bacon fat in the pan; do not discard.
  2. Lower the heat to medium. Stir in the onions and shallots, and cook until softened, 8 to 10 minutes.
  3. Add the maple syrup, brown sugar, vinegar, Dijon, and Worcestershire sauce. Season with salt and pepper.
  4. Pour in 1/2 cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary.
  5. Cook until the the jam has a glossy appearance and syrup-like consistency, about 1 hour.
  6. Allow the mixture to cool for 20 to 30 minutes. Transfer to a blender  or food processor and pulse a few times to puree the larger pieces, stopping every pulse or two to stir and check the consistency — it should be thick and chunky, not a paste.
  7. Transfer to an airtight container. Bacon jam can be refrigerated for up to one month. Serve at room temperature.
  8. (Optional) Tie a bow around the jar containing the bacon jam and give it to someone as a holiday gift or as a way to stick it to a vegan who’s done you wrong in the past.
if you dig it, share it